In a perforated pan or colander gently squeeze and drain any excess water from crab meat.
Place already drained crab meat into a mixing bowl and combine gently with mayonnaise, mustard, and lemon zest.
Sprinkle a couple pinches worth of seasoning in beginning once all ingredients incorporated check if any additional seasoning is needed (this changes with how crab is packaged with salt content).
Depending on how much moisture is left in crab a couple of pinches of panko may be needed to get a good texture for molding crab cake, it should be soft enough to barely hold its own shape when placed in a ball.
Using a 2oz scooper portion individual crab balls and place in a pan with the remaining panko, coat the balls evenly and begin to form gently pressing cake in to shape with both hands repeat process until all cakes are formed (hint leave cakes inside of pan with panko to save bottoms from becoming soggy).
Save in refrigerator for later use. Preheat oven to 350F and begin cooking relish.
Once Relish has been sautéed and is cooling, in a medium sized non-stick sauté pan that is on medium-high heat add olive oil once oil begins to have streaks (not smoking) place crab cakes and allow cake to sear for about a minute or until bottom edges appear golden brown.
Flip Crab cakes gently using a spatula, place in oven and let cook for approximately 5-10 minutes.
Remove from oven and add butter while pan is hot to baste over cakes. Once this is done place on clean paper towels to drain any excess oil and butter.
Place a bed of Relish on 3 plates evenly and top with 2 crab cakes each.
Top each crab cake with a dollop of aioli.