In a small skillet melt the butter. Add the chopped green onion and ¼ tsp garlic salt. Saute for around 1-2 minutes or until softened. Remove from the heat.
Add to a medium mixing bowl with 1 tsp garlic salt, crab meat, ⅔ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, ¼ cup diced roasted red pepper, beaten eggs, mayonnaise, Dijon, chopped parsley 1 ½ tsp seafood seasoning and lemon pepper.. Gently mix until combined.
Line a baking sheet with parchment paper. Use a 4 oz ice cream scoop to divide the crab mixture. Chill for 30 minutes.
Mix together the remaining 1 cup panko breadcrumbs, ¼ cup grated Parmesan cheese and ½ tsp seafood seasoning. Gently roll each crab cake in the crumbs pressing onto the cakes.
Heat a few drizzles of olive oil in a non stick skillet. Cook the crab cakes in batches 3 minutes per side until golden over medium-high heat. Add additional oil as needed. Press to 1 inch thickness after turning.