Corn and Crab Cakes
To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 0.75 C panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 0.75 C panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
Melt 2.25 tsp butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.
Sauce: To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.