From the post: Encore! (More Party Recipes!)

Makes about 4 dozen
Adapted from Bon Appétit

2 scallions thinly sliced, then run your knife through them, white and light green parts only
1/2 jalapeño pepper, seeded and minced
1/4 cup mayonnaise
1 large egg
1 Tablespoon Dijon mustard
1 1/2 Tablespoons fresh lemon juice
1 1/2 teaspoons Old Bay Seasoning
1 lb. lump crabmeat, picked over very carefully
3/4 cup panko breadcrumbs, plus an additional 3/4 cup reserved for breading
1 1/2 Tablespoons thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3-4 Tablespoons olive oil

Aioli:
1/3 cup mayonnaise
zest of 1/2 lemon
1 1/2 teaspoons fresh lemon juice
2 teaspoons thinly sliced chives

1 Tablespoon chives slices 1/8″ long for garnish (optional)

Whisk the first 7 ingredients together in a medium bowl. Gently fold in the crabmeat. Stir in 3/4 cup of panko, 1 1/2 Tablespoons of chives, salt and pepper. Form a scant tablespoon of the crabmeat mixture into a ball. Roll in the remaining 3/4 cup panko crumbs, set on a parchment lined cookie sheet, and very lightly pat the top to make it flat like a crab cake. Repeat with the remaining crab mixture and panko.

In a large non-stick skillet, heat 3 tablespoons of olive oil over medium heat. Add crab cakes in batches, do not crowd the pan. Fry until golden brown and crisp, about 3 minutes per side. Remove the finished crab cakes from heat and drain on paper towels. Repeat until all of the crab cakes are cooked.  If needed, add one more Tablespoon of oil during the frying process. If serving right away, proceed to instructions for the aioli. If freezing, place the crab cakes on a cookie sheet in the freezer uncovered until firm, then transfer to an airtight container and freeze until ready to use, up to 6 weeks.

To serve frozen crab cakes, preheat the oven to 425 degrees F. Place the crab cakes on an un-greased cookie sheet, and bake until heated through, about 10 to 14 minutes. While the cakes are warming, mix together all ingredients for the aioli in a small bowl. Place the cakes on your serving platter and top each one with a tiny dollop (about 1/4 teaspoon) of the aioli. Scatter chives across the platter for garnish.