2 tablespoons canola oil 1/2 medium onion, finely diced 1 stalk celery, finely diced 1 pound lump crabmeat 2/3 cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons chives, finely minced 2 tablespoons parsley, chopped 5 cups panko bread crumbs Salt and pepper, to taste 1/2 cup flour 3 large eggs, beaten Diced tomatoes, for garnish Chives, for garnish
Heat oil in a sauté pan. Add onions and celery and sauté until onions is translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, mayonnaise, mustard, chives, parsley, and 1 cup panko with the onion/celery mixture. Add salt and pepper to taste. Form into 2-inch diameter cakes.
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and sauté the cake cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives.