1To make crab cakes, whisk together yogurt, egg, Dijon mustard, Worcestershire, and hot sauce in a small bowl and season with salt and pepper.
2In a medium bowl, stir together crabmeat, panko, parsley, and cilantro. Fold in yogurt mixture, then form into 8 patties or smaller if desired.
3In a large skillet over medium-high heat, coat pan with canola oil and heat until hot but not smoking. This is not deep frying – there should only be enough oil to go halfway up the side of the cake. Add crab cakes in batches and cook until golden and crispy, 3-5 minutes per side. Set on paper towels to absorb excess grease.
4To make aioli, place yogurt in a small bowl. Whisk in lemon juice, lemon zest, mustard, and cayenne. Gradually whisk in oil and season to taste with salt and pepper.
5Grab your favorite platter and dipping bowl. Place aioli into dipping bowl and place bowl in the center of your platter. Artfully arrange your crab cakes around the bowl and enjoy!