In large bowl, combine crab meat, egg, mustard, green onions, dill, lime zest and juice, Worcestershire sauce, hot sauce, and bread crumbs. Season with salt and pepper. Mix gently and thoroughly. Form into 6 rounds. Dredge the cakes in panko crumbs. Refrigerate if needed.
Heat oil and butter in fry pan over medium heat. Pan fry until just heated through and golden brown on each side, about 4 to 5 minutes per side. Serve with aioli.
Add mayonnaise, garlic, lime juice and zest, dill (or chives) and olive oil to medium bowl. Season with salt and pepper. Whisk all ingredients together in bowl. Makes about 3/4 cup. Serve with crab cakes.