Place saffron in a small bowl and pour the warm water over top. Set aside to steep.

Using a mortar and pestle grind the garlic cloves and salt together to form a paste.

Spoon the paste into a food processor and add the egg yolk, lemon juice and Dijon mustard. Blitz until uniform.

With the food processor running, stream in the grape seed oil. The mixture should begin to emulsify.

Turn off the food processor and transfer the mixture to a medium-sized mixing bowl.

While whisking constantly, add the olive oil a little at a time until gone. Hand whisking the olive oil will keep it from getting bitter.

Strain and add the saffron liquid to the aioli and whisk until smooth, silky and bright yellow in color.

Cover and refrigerate until ready to use.

Cook capellini according to package directions. Drain, rinse and set aside to cool.

In a large skillet heat a quarter-size amount of olive oil over medium heat until shimmering.

Add the onion to the pan and sauté until translucent. Add the garlic and sauté until fragrant.

Season the garlic and onions with salt and deglaze the pan with white wine. Cook until the wine is reduced by half. Remove the pan from the heat and set aside.

Place pasta in a large mixing bowl and top with onion/garlic mixture, crab meat, eggs, mayo, bread crumbs, Dijon mustard, parsley, lemon juice, and salt & pepper. Using clean hands, mix the ingredients together until relatively uniform.

Form the crab cake mixture into 4-5-inch patties. Place them on a plate and refrigerate for 30 minutes.

Heat 1/2-inch of olive oil in a large skillet over medium heat until shimmering. Add 4 cakes to the pan at a time and fry until golden. About 4 minutes a side.

Place finished cakes on a plate lined with paper towel and keep warm until all the cakes are done.

Serve immediately with a side of saffron aioli and a wedge of lemon.