How would you "casserole" crab cakes?
I was going to make a crabmeat casserole that involved butter and sherry thickened with flour and a topping of bread crumbs and cheese. Lovely but a bit rich. But one of my guests is bringing something buttery, so I decided to do crab cakes instead. I'm halfway through mixing up the usual recipe involving an egg and some mayo to bind the crab meat, plus some panko and seasonings, and all of a sudden I'm thinking--I could just throw this in a casserole, put the panko on top, and bake it. Voila--more time to spend with my guests instead of cooking crab cakes at the last minute. Can anyone see a downside to this idea? Any alterations you'd make?