1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.
2. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1-1/2 inch) patties. Dredge in remaining panko.
3. Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden. Serve with Ginger Aioli. Makes 20 crab cakes.
1/2 cup mayonnaise
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced fresh ginger
1/2 teaspoon rice vinegar
Combine all ingredients in a small bowl. Makes 1/2 cup.
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