Heat 1 tbsp. butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, hot wing sauce, ½ cup of the unseasoned breadcrumbs and spices to the mixture and stir together. Remove from heat. Fold in crab meat until evenly distributed.
Combine parmesan, ¼ cup unseasoned breadcrumbs and panko in a shallow dish.
Form the crab cake patties to about ¼-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 16 mini-sized patties.
Cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This will make it so the cakes don't fall apart and crumble while cooking.
Heat 1 tbsp. butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 6-8 at a time, until golden on each side, approximately 2 minutes per side. Use the remaining 1 tbsp. butter for the final patties.
Serve with Saucy Mama's Hot Wing Sauce for dipping.