Mix all the ingredients for the crab fritters in a bowl except for 3/4 of a cup of the panko breadcrumbs, the vegetable oil and 1 teaspoon of salt.
Put the 3/4 cup panko breadcrumbs in a shallow dish. Form 1 inch balls of the crab mixture and coat with the panko crumbs. Place on a parchment lined sheet tray, cover with plastic wrap and freeze for 30 minutes.
Meanwhile mix all of the aioli ingredients together in a small bowl.
Heat the vegetable oil to 350 degrees, using a candy thermometer.
In batches, fry the crab fritters and remove to paper towels to drain. Immediately season with the remaining salt.
Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.
Comté, made with raw cow milk in the Franche-Comté region of France, is actually also known as "Gruyère de Comté." Considered one of the world's greatest cheeses Comte captures the essence of raw, mountain pasture-fed cow milk.