Mix together panko bread crumbs, scallions, 1 tablespoon mayonnaise, Seafood Seasoning, egg, and crab. Shape into 4 patties. Refrigerate for 30 minutes.
Mix together remaining 4 tablespoons mayonnaise and dill relish to make a tartar sauce; refrigerate until serving.
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Cook crab cakes for about 5 minutes on each side or until cooked through: 165°F.
Serve crab cake on a toasted bun with lettuce, tomato, and prepared tartar sauce.
