In a large bowl, gently combine crab, mayonnaise, egg, ¾ cup of the panko crumbs, lemon juice and zest, and Cajun seasoning.
Put the remainder of the panko crumbs on a plate
With your hands, shape the mixture into balls, about 2 tablespoon each, then flattening each ball with your palm into a small patty.
Press each patty gently into the panko crumbs on the plate, then turn to coat the other side. Transfer patties to the prepared baking sheet, evenly spaced.
Bake in center of the oven for 15 minutes, turning halfway through, until golden brown and firm.
Scatter pea shoots on a platter, then transfer baked Cajun Crab Cakes on top
Garlic Chive Aioli
In a bowl, mix together mayonnaise, reserved lemon juice, garlic, and chives.
Spoon a dollop of Garlic Chive Aioli on top of each Cajun Crab Cake
Garnish with fresh chives
Starting with cold ingredients, including the crabmeat, mayonnaise, and egg make the patties easier to work with and ensures they won't fall apart.You can substitute two six oz cans of crabmeat, drained for the fresh crab.