8 oz ( 2 cans) crab meat (large pieces), drained and picked over
1/2 c minced green onion
1/4 c - 2 tbsp ketchup
2 tbsp Sambal Oelek Chili (or ketchup chili sauce)
1/4 cup minced yellow pepper
1/2 cup mayo
2 cups panko, divided
1 tsp Worcestershire sauce
1 tsp dijon mustard
1/2 tsp lemon rind
1 tbsp lemon juice
1/3 cup minced cilantro
1/2 tsp Old Bay
1/2 tsp pepper
1 large egg
1 small clove garlic minced
1 tsp  grated horseradish

EVOO

Mix everything together except one cup panko and EVOO and season to taste
Form into four large or six medium sized patties and chill until firm

Remove cakes from fridge and cover all edges with panko
Heat a couple glug oil in a pan and fry on Med high until golden brown (about 5 min per side)

Serve with fresh salsa and lime-sour cream sauce