This recipe is pretty good, but not great. The quality of crab meat makes a big difference, of course, and I would make these adjustments: Double the lemon juice plus add about a teaspoon of fresh lemon zest. A bit more salt and this really needs a nuttier cheese than fontina. I would go with 2 ounces of Fontina PLUS two ounces of Parmigiano Reggiano. A dash of cayenne would not hurt either. Also, toasting the Panko in butter would help.