In a medium skillet, heat 1 tablespoon of olive oil. Add the red bell pepper and onion; sauté for 7–9 minutes until softened.

In a large bowl, whisk together the eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper.

Carefully drain and pick through the crab meat to remove shell pieces, then gently fold it into the egg mixture.

Fold in the cooled sautéed veggies, panko bread crumbs, and parsley. Mix until just combined, cover and chill for 30 minutes.

Form the chilled mixture into 15 patties, about 1/2 inch thick, and place on a plate.

Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a skillet. Add the crab cakes, frying for 4-5 minutes per side until golden brown.

While frying, combine mayonnaise, lemon zest, lemon juice, and minced garlic to prepare the lemon aioli.

Serve the crab cakes hot with the lemon aioli for dipping.