In a mixing bowl, stir together crab meat and crushed saltine crackers just until combined. Don't overmix.

In another bowl, whisk together egg, mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay seasoning and lemon zest. Pour over crab mixture and stir until combined. Again, don't overmix. Cover and refrigerate for at least an hour.

Form into patties on parchment paper that are 2 inches in diameter. Don't pack too tightly. You can do this with your hands free-form or use a cookie cutter.

If broiling, place crab cakes on a greased broiler-safe baking sheet and set on a rack near the top. Broil until the crab cakes brown to your liking. Start checking on the crab cakes after five minutes. They may not be done until closer to 10 minutes, but the broiler works quickly, so you'll want to keep an eye on them.

If frying, pour enough canola in a 12-inch cast-iron skillet to cover the bottom. Heat the oil over medium-high heat until shimmering. Place three to four crab cakes in skillet and cook until browned, about four minutes. Flip and cook the other side until browned. Keep warm in a 200-degree oven as you cook the remaining crab cakes.

Serve on brioche slider buns with arugula and basil-avocado aioli. Enjoy!

Add the egg yolk, avocado, lemon juice, garlic and basil to a food processor. Pulse to start to combine the ingredients into a paste.

With the food processor running, slowly stream in the olive oil. Taste and add salt and pepper as needed.