Cut calamari sacs into thin rings. Pat dry and season with salt and pepper.
Process crackers with flour, sugar, salt and pepper until finely ground and transfer to a bowl.
Heat oil in a deep skillet until hot. Toss squids in flour mixture.
Fry squids, in small batches, in hot oil 1 minute or until crispy. Remove with a slotted spoon and transfer to paper towels to drain.
Combine mayonnaise with sour cream, lemon juice, parsley and garlic. Season with salt and pepper to taste.
Serve calamari with Aioli sauce and lemon wedges.
6 – 8 servings