Brown Rice Crab Cakes

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Crab Cakes:

1 pound jumbo lump crabmeat, picked over for shell fragments

3/4 cup cooked brown rice, cooled 

1/2 cup mayonnaise 

1/2 cup chopped scallions 

1 tablespoon Dijon mustard 

1 tablespoon chopped fresh tarragon 

1/2 teaspoon seafood seasoning 

1 large egg, beaten 

1 lemon, zested and juiced 

Kosher salt and freshly ground black pepper 

1 1/4 to 1 1/2 cups panko breadcrumbs

1 cup canola oil, for frying 

4 tablespoons (1/2 stick) unsalted butter, for frying 

Aioli:

1/2 cup mayonnaise

1 tablespoon chopped fresh tarragon 

1 tablespoon chopped fresh basil 

1 tablespoon chopped fresh dill 

1 lemon, zested and juiced 

Kosher salt

Serving:

1 lemon, cut into wedges, for serving