Prepare the Crab Cakes

1. In a large bowl, combine the lump crab meat, crab claw meat, diced onion, bell pepper, and celery. Season with kosher salt, black pepper, tarragon, paprika, and cayenne pepper. Mix well. Add the apricot preserves, fresh dill, and bread crumbs. Gently mix until all ingredients are evenly combined. Shape the mixture into four equal-sized patties. Place the crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.

Make the Apricot Chili Aioli

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, hot sauce, apricot jam, lemon juice, cayenne pepper, and kosher salt until smooth. Stir in the finely chopped red chili. Taste and adjust the seasoning if needed. Set aside in the refrigerator to chill.

Prepare the Batter

1. In one bowl, beat the eggs with milk until well combined. In another bowl, place the bread crumbs for coating the crab cakes.

Fry the Crab Cakes

1. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan. Dip each crab cake in the egg mixture, then dredge it in the bread crumbs until fully coated. Once the oil is hot, carefully place the crab cakes in the skillet. Fry for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Serve

1. Serve the crab cakes hot with a generous dollop of apricot chili aioli on top. Garnish with grilled onions if desired. Pair with a light salad, roasted vegetables, or your favorite side dish.