Saute the chopped celery and onion in the butter until tender. Set aside to cool.
In a medium bowl, whisk all ingredients EXCEPT the crabmeat and panko.
Add celery and onion to the mixture.
Add the crabmeat; using your hands, mix in gently to blend.
Add ¾ cup of panko. Mix well.
Using a 2-inch ice cream scoop, measure out 10 portions.
Shape the mixture into patties, about 1-inch thick.
Carefully dredge the crab cakes in the remaining panko crumbs.
Chill in the refrigerator for at least an hour.
Heat the oil in a large skillet over medium heat.
Fry the crab cakes a few at a time until golden on both sides, about 3 - 4 minutes per side.
Place on a platter and garnish with lemon and parsley.
Gr8 Do-Ahead Tip:You can save time by preparing the crab cakes in advance and freeze them either uncooked or cooked. Crab Cakes can be kept in the freezer for up to 2 months.Uncooked Crab Cakes: Wrap each crab cake individually in plastic wrap and place in a plastic freezer bag and then into the freezer. When ready to serve, defrost the crab cakes in the refrigerator before cooking. I prefer to cook them slightly frozen as it helps to keep the crab cakes from falling apart. Cook the crab cakes in a little oil 4-5 minutes per side, until golden brown and thoroughly heated through.Cooked Crab Cakes: Wrap each crab cake individually in plastic wrap and place in a plastic freezer bag and then into the freezer. When ready to serve, arrange the crab cakes either frozen or thawed on a lightly greased baking pan. Using a pastry brush, top each crab cake with a little olive oil or melted butter. If thawed, bake for about 10-12 minutes at 400°F. If frozen, increase heat to 425° F, bake for 13-14 minutes, then using a spatula, gently flip over and bake for an extra 10 minutes.Gr8 Tip:
For crab cake appetizers, roll the crab cake mixture into 1-inch balls, then roll in breadcrumbs. Slightly flatten before frying.
Crab cakes are delicious served with your favorite remoulade or tartar sauce.