To prepare the aioli, in a food processor, combine the egg yolk, lemon juice, mustard and cayenne pepper and blend until combined. Add the olive oil in a slow, steady stream and blend until smooth. Adjust the seasoning with salt and black pepper. Refrigerate until ready to use.

To prepare the crab cakes, in a sauté pan over medium heat, warm the olive oil. Add the onion and celery and cook, stirring occasionally, until starting to soften; do not brown. Add the cream and cook, stirring occasionally, until the onion and celery are tender, adding the bell pepper at the last minute. Refrigerate the vegetables until cool. 

In a large bowl, combine the crabmeat, cooled vegetables, parsley, chives, Worcestershire sauce and the aioli. Add some of the panko and a small amount of flour to help bind the mixture. Stir to combine. Form the mixture into 3-ounce crab cakes and dip into the remaining panko, coating both sides. 

In a large frying pan, warm a thin layer of olive oil. Working in batches, add the crab cakes and fry, turning once, until browned on both sides. Transfer to a platter and sprinkle with lemon juice. Serve with a beurre blanc sauce, if desired. Pair with Balletto Vineyards Chardonnay or Pinot Noir.