Finely chop the onion, bell pepper, chives, and (optional) serrano pepper. Zest and juice the lemon. Set aside 1 tablespoon of the zest for the aioli.

In a large bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice and zest, chopped vegetables, Cajun seasoning, salt, and pepper. Mix until evenly combined. Gently fold in 1 cup of panko breadcrumbs to bind.

Using your hands or a scoop, form the mixture into small patties (about 6–8). Coat each patty lightly in the remaining ½ cup panko breadcrumbs for extra crispiness.

Place the crab cakes on a tray and chill in the refrigerator for 10–15 minutes. This helps them firm up and hold their shape while frying.

In a large skillet over medium heat, melt the butter and olive oil. Once hot, carefully add the crab cakes. Cook for 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.

While the crab cakes are cooking, mix together all the aioli ingredients in a small bowl: mayonnaise, minced garlic, lemon juice, Cajun seasoning, hot sauce, chopped chives, and dill. Chill until ready to serve.

Serve the hot crab cakes over a bed of fresh pea shoots with a generous dollop of spicy aioli. Garnish with extra lemon zest, fresh herbs, or a squeeze of lemon juice.