In a medium bowl add lump crabmeat. In a separate bowl add greek yogurt, dijon, garlic, lemon zest and juice, old bay seasoning, parsley, chives, ½ C panko, and S&P. Mix until thoroughly incorporated. Add in crabmeat and fold together until mixed.
Form crab mixture into even size patties. Spread remaining panko on a plate. Evenly coat each side of crab cakes with panko.
Heat a large skillet over medium high heat, add olive oil. When olive oil is heated add crab cakes. Flip crab cakes after 4-5 minutes, flipping when golden brown.
Remove from grill pan and serve alongside lemon herb aioli.
For the Lemon Herb Aioli:
While crab cakes are cooking add all aioli ingredients together in a bowl and mix until incorporated.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/crab-cakes-with-lemon-herb-aioli/