In a medium bowl combine all ingredients except tartar sauce. Stir thoroughly.
Drizzle a bit of olive oil into a skillet over medium heat.
Scoop crab mixture using a ice cream scoop. Form into a patty (less than 1/2 inch thick), then place in oiled skillet.
Cook in pan 4-5 minutes on each side until browned and crisp on the outsides. (If outside is getting too browned before the center cooks through, just turn the heat down a bit) Repeat with remaining crab mixture.
Serve warm with tartar sauce for dipping.
If the outside of your patties is getting too browned before the center cooks through, just turn the heat down a bit on your burner and continue to cook, watching so they don't burn.
Cooked crab cakes will keep in the fridge for up to three days.
If you don't have panko, you can substitute regular, plain breadcrumbs or Italian style breadcrumbs instead.