A basic recipe for crab cakes consists of 1/3 cup finely diced celery and 1 tablespoon each of minced chives and cilantro blended with 1 pound of lump crabmeat. The mixture is formed into cakes that are fried with a panko bread crumb coating.
Combine all of the ingredients, except for the panko bread crumbs, and season with salt and pepper to taste. Use a 1/4-cup measure to scoop the mixture into 10 equal portions. With wet hands, pat each mound into a 3/4-inch thick disk.
Place 1/2 cup of flour, 3 beaten eggs and 2 cups of panko bread crumbs into three separate, shallow dishes. Dredge the cakes in the flour first, then the eggs, then the bread crumbs. Handle the cakes with care, and gently re-form them if they fall apart during the breading process. Set the breaded cakes aside.
Heat a pan over medium-high heat, and add just enough oil to coat the bottom. Arrange five of the cakes in the pan, and fry for two to three minutes or until the bottoms are crisp and golden brown. Flip the cakes, and cook them for another two to three minutes. Remove them to a prepared plate, and cook the rest of the cakes. Serve them on a platter garnished with lemon wedges, and serve aioli on the side for dipping.