crab cakes

Ingredients

1 Tbsp mayonnaise

2 Tbsp minced green onions

1 large egg yolk

1 Tbsp fresh lemon juice

2 tsp minced fresh dill

2 tsp minced fresh tarragon

2 tsp minced fresh cilantro

1 tsp Dijon mustard

1 tsp finely grated lemon peel

Freshly ground black pepper

8 ounces lump crabmeat

1 cup panko (Japanese breadcrumbs), divided

Directions

Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1/2 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.

Place remaining ½ cup panko on rimmed plate. Form crab mixture into four patties. Press both sides of patties into panko. Transfer patties to a flat plate or waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Melt 1 tablespoon butter with 1 tablespoon oil in a large skillets over medium-high heat. Carefully add crab cakes to skillets and cook until golden on both sides.

Serves 2