¾ cup mayonnaise, dividedZest and juice of 1 lemon1 clove garlic, finely minced1 teaspoon Dijon mustard¼ teaspoon crushed dried thyme1 pound lump crabmeat1 ½ cups crushed kettle-cooked potato chips½ cup minced celery2 teaspoons Old Bay seasoning2 eggsArrange an oven rack about 12 inches from the broiler. Heat the broiler. Spray a baking sheet with cooking spray.In a small bowl, whisk together ½ cup of the mayonnaise, the lemon zest and juice, garlic, mustard and thyme. Set aside.In a medium bowl, combine the crabmeat, potato chips, celery, Old Bay, the remaining ¼ cup of the mayonnaise, and the eggs. Mix well, then form into 10 patties, each about 2½ inches across and ½ inch thick. Arrange the patties on the prepared baking sheet.Broil the patties for 3 to 4 minutes, rotating the pan as needed for even browning. Remove the baking sheet from the oven, flip each patty and broil for another 3 to 4 minutes. Keep a close eye on them to avoid burning.Serve the crab cakes with the aioli.