Mini corn and crabcakes with grilled tomato aioli

I tried this recipe a while ago and really enjoyed it. Thre are two parts to this recipe. One is the crab cake and the orher is the sauce.

Crab Cakes

1 large lightly beaten egg,

2 TB mayonnaise

1 ts Dijon mustard

1 TB finely chopped chives

1 lb  cooked Dungeness crabmeat, in 1/2-inch chunks

1/2 C fresh corn kernels or canned

1/2 C fresh breadcrumbs

Salt

Pinch of cayenne pepper

1/2 cup panko breadcrumbs

2 tablespoons each unsalted butter and olive oil, divided

 

Directions:

1. In a large bowl, combine egg, mayonnaise, mustard and chives.
2. Mix in crab, corn and fresh breadcrumbs.
3. Season with salt and cayenne.
4. Spread out the panko.
5. Divide crab mixture into 18 portions and shape into cakes about 2 inches in diameter and 3/4-inch thick.
6. Coat completely with panko.
7. Transfer to a clean baking sheet, cover with plastic wrap and chill one to six hours.
8. Melt a tablespoon of butter with a tablespoon oil in a large skillet over medium-high heat. Add half the crabcakes; saute, turning once, until golden brown, about 2 ½ minutes per side. 
9. Top with dollops of aioli..

Grilled Tomato aioli
Makes 1 cup Note: This sauce is also great for grilled meats or as a dip.
1 medium sliced one inch thick ripe tomato
4 medium garlic cloves
3/4 C mayonnaise
2 TB finely chopped fresh basil
1 ts fresh lemon juice
Salt, white pepper
Pinch of cayenne, ancho or chipotle chili powder

Directions:

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray
2. Grill tomato until it has dark grill marks, three to four minutes. Turn and grill another two minutes. Remove the skin and let cool.
3. In a food processor, finely mince the garlic.
4. Add tomato and process until well blended.
5. Add mayonnaise and process until smooth.
6. Add basil and lemon juice.
7. Season to taste with salt, pepper and cayenne.
8. Use immediately or refrigerate up to five days.