Holiday planning for simple hors d’oeuvre

PAN-FRIED CRAB CAKES

1/4 cup mayonnaise

1/4 cup minced green onions

2 large egg yolks

2 tablespoons fresh lemon juice

1 teaspoon minced fresh tarragon

1 teaspoon minced fresh cilantro

1 tablespoon Dijon mustard

1 tablespoon finely grated lemon peel

1/4 teaspoon black pepper

1 pound Dungeness crab meat

2 cups panko, divided

2 tablespoons butter

4 tablespoons olive oil

Remoulade sauce, for serving

Line baking sheet with waxed paper.

In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes.

Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake.

Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total.

Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.