Stir together crabmeat and next 7 ingredients in a medium bowl. Squeeze milk from bread, discarding excess milk. Add bread to crabmeat mixture, and toss gently.
Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight.
Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties, and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Place crab cakes on a large baking sheet. Bake at 425° for 5 minutes.
Spoon Orange Butter Sauce evenly onto serving plates. Place crab cakes over sauce. Garnish, if desired.
* Panko (coarse breadcrumbs) can be found in Asian Markets. Fresh lump crabmeat may be substituted for Dugeness crabmeat.