In a large bowl, combine 2 oz cream cheese softened, 2 tbsp mayonnaise, 1 egg beaten, 1 tsp lemon juice, 1 tsp Old Bay, and a dash Worcestershire. Mix until smooth, then fold in 1 lb crab meat, 1/3 c. shredded mozzarella, 2 tbsp chopped chives, 1 clove garlic and ¾ cup bread crumbs. Season with salt and pepper. Roll mixture into small balls (about 1”) then coat with addt’l 3/4 c. panko. Freeze until firm, about 30 minutes. In a large, high-sided skillet over medium heat, heat about ½” vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel-lined plate. Make aioli: In a small bowl, whisk together 1/2 c. mayonnaise, 1 tbsp lemon juice and 1 tsp Old Bay until smooth. Serve poppers warm with aioli.