Crab Cakes - The Quick & Easy Way

I do love crab -- crab legs most of all, but crab cakes run a close second.  I've tried many recipes, but this one has quickly become one of my favorites.

1 1/2 lb cooked crabmeat
6 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 cup panko breadcrumbs
1/2 cup finely chopped parsley
2 green onions, finely chopped
2 cloves garlic, minced
2 eggs, lightly beaten
1 - 2 Tbsp vegetable oil
1/4 cup butter

 Place crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and break up large pieces.

Add mayonnaise, mustard, 1/4 cup of the breadcrumbs. parsley, green onions, garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.  Fold to combine.  Add eggs; fold to combine.  

To form cakes, pat 1/4 cup of mixture into a 2 1/2" round cutter.  Lift cutter off.  Repeat to form 16 cakes.  Cover with plastic wrap, pressing lightly.  Chill at least 30 minutes.  

Preheat oven to 350 degrees.  Place remaining breadcrumbs in a shallow dish.  

In a 12" skillet heat oil over medium-high heat.  Lightly coat both sides of 4 cakes in breadcrumbs; add to skillet.  Press lightly with a spatula; cook 1 - 2 minutes per side or until golden brown.  Transfer to a shallow baking pan.  Repeat with remaining cakes, adding more oil, if necessary.  Top each cake with a slice of butter.  Bake for 5 minutes.  Sprinkle with paprika.  Serve with lemon wedges and your favorite dipping sauce.