Pour mayo, basil, garlic and lemon juice in food processor and pulse until basil is well incorporated into mayo then set aside.
Preheat oven to 350 degrees. Meanwhile, sauté bell pepper, green onions and garlic in olive oil over medium high heat until softened (about 3-4 minutes).
Remove from heat and place in separate mixing bowl. Stir in Greek yogurt, Dijon mustard, hot sauce, seasoned salt, salt and pepper. Add ¼ cup of the basil aioli, mix well. Add panko, stir to combine then fold in crab meat.
Divide mixture evenly to form 8 patties and place on a parchment paper-lined baking sheet.
Bake 15 minutes or until heated through and serve with remaining basil aioli.
One Last Thing
When using fresh crab, soak it in milk to prevent the meat from getting a chewy texture.