In a large skillet set over medium heat, warm 1 tablespoon of olive oil and sauté the diced onion and bell pepper until tender and golden, about 7–9 minutes. Remove from heat and allow to cool. In a large bowl, whisk together the eggs, mayonnaise, Worcestershire sauce, chosen seasoning, garlic salt, and black pepper until well combined. Examine the crab meat, discarding any stray shell fragments, and gently break apart larger chunks. Add the crab meat to the bowl with the egg mixture. Stir in the cooled vegetables, panko bread crumbs, and chopped parsley until the mixture is thoroughly moistened. Cover and chill for 30 minutes. Shape the chilled mixture into roughly 15 patties, about 1/2 inch thick, dampening hands with water to prevent sticking. In a large non-stick pan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil and cook the crab cakes in batches for about 4–5 minutes per side, lowering the heat as needed to prevent excessive browning. Transfer the cooked cakes to a platter and continue with the remaining patties, adding more oil and butter as necessary. For the dip, combine all lemon aioli ingredients in a small bowl, stirring until smooth. Keep refrigerated until ready to serve alongside the warm crab cakes.