Clean crab meat, checking for loose pieces of shell. Placing crab in a medium-size bowl.
In a small bowl, combine eggs, mayo, mustard, herb blend, fresh chopped herbs, lemon juice, Worcestershire sauce, black pepper and sriracha. Mix well.
Add breadcrumbs, fresh parsley and cilantro to the crab, turning gently to mix. Try not to break up the large chunks of crab meat.
Gently fold the egg-mayo mixture into the crab mix until combined.
Divide crab meat into 8 portions and gently pat into patties. Lay formed patties on a parchment paper covered baking sheet. When patties are completed, cover with another sheet of parchement paper and place cakes in the fridge for at least 1 hour. Make your aoili during this time.
When ready to cook: heat half the olive oil a large skillet over medium heat. You want the oil and pan to be hot before adding your crab cakes or they will be oily and soggy.
Gently, using a spatula, place half the crab cakes into the hot pan and cook until golden brown, about 2 to 3 minutes per side. To flip, I use a spoon with the spatula to help gently pick up the cake and turn it over so as not to break it. Because these cakes do not use a lot of filler, they are prone to breaking up easily but well worth the effort.
Remove cooked crab cakes to a plate and cook the second half.
Serve crab cakes hot or at room temperature with Sriracha Aioli, fresh cilantro (if desired) and lemon wedges.
Combine all ingredients into a small bowl. Check the seasoning, adjusting to your tastes and then place the aioli in the fridge until needed.