Herbed Crab Cakes

Preparation Method

1. Line baking sheet with waxed paper.
2. Whisk mayonnaise, onions, yolks, juice, herbs, mustard, lemon peel and pepper in large bowl.
3. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
4. Spread remaining panko on rimmed baking sheet.
5. Form crab mixture into sixteen 2-inch diameter patties, using about 1/4 cup for each. Press both sides of patties into panko.
6. Transfer patties to waxed-paper-lined baking sheet. Cover and place in Sub-Zero refrigerator for at least 1 hour, but no longer than 1 day.

To cook:

1. In each of 2 large skillets over medium-high heat on Wolf rangetop, melt 1 tablespoon butter with 1 tablespoon oil.
2. Add crab cakes to skillets and cook 3 minutes or until golden. Turn cakes over and cook another 3 to 4 minutes, adding more butter and oil as needed. Continue to cook until cakes are heated through.

To serve:

1. In medium bowl, gently toss salad mix and 1/2 cup vinaigrette.
2. Arrange crab cakes on platter.
3. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad. Garnish with lemon wedges.

* 1 1/2 teaspoons dried herbs can be substituted for 4 teaspoons fresh herbs.

** Available in the Asian foods section of supermarkets and at Asian markets.