This recipe is from the renowned Square One in San Francisco. It has withstood the test of time, when you find a perfect recipe, stick with it! Chenin Blanc + Viognier has the racy acidity and lightness the crab cakes call out for.
Melt the butter in a small saucepan over medium heat. Add the onion and celery, and season with salt; cook until translucent, 5 to 7 minutes. Add the dry mustard and cayenne, stir well, and cook for 3 minutes.
Transfer to a bowl and let cool completely.
Add the crabmeat, mayonnaise, egg, breadcrumbs, chives, mint, and lemon zest to the cooled onion mixture and combine well. Shape into 8 patties, each about ½ inch thick. Place the panko in a shallow bowl and coat each crab cake with the panko. Arrange the cakes on a baking sheet lined with parchment or waxed paper. Chill for 1 hour.
Heat the canola oil in a large, heavy skillet over medium-high heat. Add as many crab cakes as will fit without crowding and cook until golden brown, about 3 minutes per side. Drain on paper towels if necessary.
Serve immediately with lemon wedges and your favorite aioli.