Precise in presentation, this pair of golden crab cakes is light and soft, with a coating of crunchy fried panko crumbs on the outside. Naturally sweet and salty crab meat forms the bulk of these cakes, while celery and onion lend a vegetal sweetness and a slight break in texture. The bright acidity of lemon breaks through the sea of briny crustacean flavor, and a hint of Dijon mustard brings some warmth into the mix. Enjoy these with a side of coleslaw or herbed potatoes or break it open to toss over a bed of fresh salad greens for a hearty lunch.