¼ cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1tbsp Dijon mustard
2 tsp fresh lemon juice
1 ½ tsp Old Bay seasoning
½ jalapeño, seeded, finely chopped
1lb lump crabmeat
1 ½ cup panko
1tbsp thinly sliced fresh chives
1/4 tsp kosher salt
1/8 tsp black pepper
3tbsp vegetable oil
1 head of Bibb lettuce
lemon wedges
Whisk the first 7 ingredients together in a medium bowl. Add the crab and blend.
Stir in ¾ cup of panko, chives, salt and pepper. Divide into equal portions. Form into 1” thick patties. Refrigerate for 10 minutes.
Line a platter with lettuce leaves.
Heat the oil in a large skillet over medium heat. Place the remaining panko in a shallow dish or plate. Coat the cakes with the panko.
Fry until golden brown, 3-4 minutes per side. Arrange on top of the lettuce. Serve with lemon wedges and cocktail sauce.
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