Heat the vegetable oil in a large skillet over medium heat. Add the shallot, celery and bell pepper; cook until just tender, 3 to 4 minutes. Stir in the panko, 1 teaspoon Old Bay, ¼ teaspoon salt and ½ teaspoon pepper; cook until the panko is lightly golden, 2 to 3 minutes. Transfer to a large bowl and let cool.

Add the crabmeat, beaten egg, Donkey Sauce, chives, basil and the remaining 1 teaspoon Old Bay to the bowl. Fold together until well combined, breaking up some of the crab.

Preheat the oven to 425°. Line 2 baking sheets with parchment paper. Using a 1-ounce scoop, mound balls of the crab mixture (18 to 20 balls) on the baking sheets, 2 inches apart; flatten them slightly. Refrigerate 10 minutes.

Bake, rotating the pans halfway through, until the crab cakes are golden brown and cooked through, 15 to 18 minutes.

Combine the Donkey Sauce, lemon juice, chives, basil and Old Bay in a medium bowl and stir. Serve the crab cakes with the sauce and lemon wedges.

Preheat the oven to 350°. Slice off approximately 1 inch of the pointed top of each garlic head so that the cloves are slightly exposed. Place the heads on a sheet of foil and drizzle with olive oil. Season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until the garlic is very tender and soft, 35 to 40 minutes.

Squeeze out ¼ cup of the roasted garlic cloves (reserve the rest for another use). Mash thoroughly.

Combine the mashed garlic with the mayonnaise, mustard, Worcestershire sauce, ¼ teaspoon salt and pepper to taste in a medium bowl. Mix thoroughly. Refrigerate until ready to use.