Special equipment: a 4-ounce ice cream scoop
Combine the mayonnaise, eggs, honey mustard, parsley, lemon juice, baking powder, seafood seasoning, Worcestershire, hot sauce, sriracha and celery seed in a large bowl. Whisk together, making sure to break up the eggs and combine all the ingredients thoroughly. Add the panko and incorporate it. Let the mixture set for 10 minutes so the panko absorbs as much moisture as possible. Add the jumbo lump crabmeat (if desired, substitute with smaller lump crabmeat to keep your cost down). Mix in the crab gently with your hands so that you don't break up the crab lumps. Refrigerate until the mix solidifies, about 20 minutes.
Add some butter to a nonstick pan over medium-high heat. Use a 4-ounce ice cream scoop to scoop a level crab cake into the pan. Cook the crab cakes in batches until golden brown on one side, 4 to 5 minutes. Then flip with a spatula and cook until the other side is golden brown, 4 to 5 minutes more.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grilled Cheese and Crab Cake Company, Somers, New Jersey