Whats the best breading for crab cakes?

I too use panko with egg. A bit of chopped scallion, s&p. Where I live we use dungeness - superb; in fact, one crab each tonight for NYEve dinner...simply steamed with a sprinkle of Old Bay and lemon juice.

Definitely go with panko....it makes for such a nice crunchy texture-and I'll often add fresh parsley and a touch of paprika as well.

I like using flour, egg and panko breadcrumbs -- makes for a golden, crisp coating.