In a medium bowl, combine the dry ingredients: panko, green onions and a few shakes of 21 seasoning salute. Set aside. In another medium bowl combine the wet ingredients: crab meat, smoked aioli (or mayo), egg, and an additional few shakes of 21 seasoning salute. Gently fold the wet ingredients into the dry ingredients. Do not over mix. Loosely form about eight or nine patties, about 2 inches in diameter each. Add clarified butter and olive oil to a large pan on medium heat. Gently add crab cakes and fry for few minutes on each side. Using two spatulas, carefully flip once golden brown. Serve immediately with a side of Smoked Aioli for dipping (see separate TJ’s recipe).