In a large bowl add crab meat. In a separate bowl, whisk eggs, mayo and lemon juice and combine with crab meat.
Stir in scallions, red onions, cajun seasoning, old bay, garlic powder, black pepper, and cayenne seasonings.
Gently fold in panko crumbs, not to break up the crab meat.
Refrigerate for 1 hour to help the mixture become firm.
Using a small cookie scoop, spoon or hands, roll small crab balls and place on a cookie sheet.
In a large skillet or deep fryer, add canola oil. Heat up to 350℉.
Add one crab ball at a time, but don't overcrowd the pan. Cook each side until they are golden brown about 1 to 1 ½ minutes on each side.
Transfer the crab fritters to a oven rack lined with paper towels to allow the oil to drain and remain crispy. Repeat batches until all crab fritters are cooked.
Keep warm in a 200℉ oven.
