Salt and freshly ground black pepper, to taste
Line a baking sheet with waxed paper.
In a large bowl, whisk the first 8 ingredients. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Let stand 15 minutes.
Using a 3-inch ring mold, form the crab mixture into 8 patties on the prepared baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.
In each of 2 large heavy skillets, melt 2 tablespoons of butter with 1 tablespoon of oil over medium-high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
In a medium bowl, whisk all the ingredients to blend. Season with salt and pepper. Coverand refrigerate up to 2 days.