Gently pick through 1 cup lump crabmeat to remove shells and any cartilage, being careful to keep lumps intact. In a large bowl, combine 1/2 cup panko, 1/4 cup mayonnaise, 1 egg, 1 tablespoon Dijon, 1/2 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons thinly sliced green onions, 1 tablespoon chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold in the crabmeat gently until just combined; avoid overworking to keep the cakes tender.

Form sliders

Using a 1.5-ounce scoop or a tablespoon, portion the mixture into 12 small patties (about 1 to 1 1/2 inches thick and 2 inches wide). Press each lightly to adhere and then coat the flat surfaces lightly with additional panko if desired for extra crispness.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When butter is foaming and oil is shimmering, add crab cakes in a single layer, leaving space between them. Cook 3–4 minutes per side until golden brown and just cooked through (internal temperature about 145°F / 63°C or until opaque and flaky). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while you prepare the aioli and rolls.

Chipotle Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon finely minced chipotle pepper, 1/2 teaspoon adobo sauce, 1/2 tablespoon fresh lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and uniform. Taste and adjust heat/salt by adding more minced chipotle or adobo sauce in 1/4-teaspoon increments. Refrigerate until ready to use (at least 15 minutes for flavors to meld).

Assembly

Prepare rolls: Preheat oven to 350°F (175°C). Split the 12 Hawaiian rolls and place bottom halves on a baking sheet. Brush the tops and insides lightly with 2 tablespoons melted butter. Toast in the oven 5–7 minutes until warm and slightly golden.

Build sliders: Spread about 1 teaspoon of chipotle aioli on each bottom roll. Place a small lettuce leaf or a pinch of arugula on top of the aioli to create a barrier so the roll doesn't get soggy. Set a warm crab cake on top of the lettuce. Spoon another 1 teaspoon aioli on the top half of the roll and close the slider.

Finish and serve: Arrange sliders on a platter. Garnish with lemon wedges on the side for squeezing. Serve immediately while crab cakes are warm. Leftover aioli can be refrigerated up to 3 days.