Baked Crab Cakes - cooking recipe

Ingredients

16 ounces shelled cooked crabmeat
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1 1/4 cups panko breadcrumbs

Preparation

Sort through crab and discard any bits of shell. Press out moisture with paper towels.
In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Old Bay; mix well with a fork.
Add crab and 1/4 cup panko; stir gently just to mix.
Put in fridge for 1/2 an hour or more if time permits.
Put remaining panko in a shallow bowl.
Shape crab mixture into about 6 cakes about a 1/2 inch thick.
Place each cake in panko to coat on each side - place on baking stone or dish and reform into shape. Should be sort of flat across - about a 1/2 inch thick - and formed around the edges.
Bake in a 475\u00b0F regular or convection oven until golden brown, 15 to 18 minutes.
With a spatula, transfer crab cakes to a platter. Add any sauce you want - but they turned out great without any sauce.