– In a large bowl, combine panko bread crumbs, Cajun seasoning, garlic powder, salt and pepper. Mix well.
– In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
– Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Very gently form the mixture into crab cakes.
– Roll the crab cakes in the remaining panko to coat each side and set them onto a large plate.
– Next, make the Cajun Cream Sauce.
– Heat a large pan and add the butter. Add the crab cakes and cook them until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.