In a small sauté pan, pour olive oil, heat to low heat, add green onions, jalapeno and garlic. Saute until garlic turns translucent, then remove from heat and allow to cool.
In a medium bowl, mix the mayonnaise, mustard, Crab Boil seasoning, raw egg, lemon zest and chopped parsley. When mixed add ¾ of the bread crumbs, cooked vegetables and the crab and mix together thoroughly.
Divide this mix into eighths and form eight patties about ½ inch thick. Refigerate for at least 1 hour to stiffen.
Place on a lightly oiled tin in a 400*F toaster or regular oven and cook until golden brown; about 20 to 25 minutes.
Lemon Aioli: In a small bowl, mix all ingredients together thoroughly and refrigerate for at least 1 hour to cool.