Gently squeeze all the water out of the crab meat. In a large bowl, combine all the ingredients up to parsley (or chives) and season with a pinch of salt and pepper. Adjust the wetness of the mixture by adding more panko as necssary. Be careful not to overwork the mixture. Gently form small patties. These are best made immediately. If the mixture sits in the fridge, I find it gets too wet.
Heat the oil in a large non-stick frying pan. If desired add butter. This adds additional flavor. Cook until both sides are golden brown and heated through. Turn once.
Serve with lemon wedges and Thai chili sauce.
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