Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.
Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.
For the Lime Aïoli:
Process garlic in food processor until minced. Add yolks and next 4 ingredients; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until blended. Add water to thin, if necessary. Yield is 2/3 cup.