Make the aioli: Preheat oven to 400°F. Toss tomatoes, shallots and garlic cloves with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until garlic cloves are lightly golden and the tomatoes are broken down. Cool to room temperature and then pulse in a blender with Greek yogurt, mayonnaise, lime juice and honey until smooth. Season to taste with salt and pepper. Refrigerate for at least 30 minutes.
For the crab cakes, heat 2 tablespoons olive oil over medium heat. Add the leeks and celery, and season well with salt and pepper. Cook until veggies become softened, about 5-6 minutes. Let cool. In a large bowl, fold the veggies with the crabmeat, dill, Old Bay®, lemon zest and juice, and panko. Season to taste with salt and pepper. Shape mixture into 16-18 equal-size, well-packed mini crab cakes. Roll each one in more panko.
Sauté the crab cakes: heat a tablespoon at a time of olive oil in a large sauté pan over medium heat. Add the crab cakes and cook for about 3-4 minutes per side until golden brown. Keep warm in a 250°F oven.
Toss arugula with lemon juice, olive oil and a pinch of salt and pepper.
Top each bottom slider bun with 1 teaspoon aioli, 1 crab cake, 1 more teaspoon aioli, a pinch of the arugula salad and the bun top.