2 large eggs
4 tablespoons mayonnaise
1/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon spicy mustard
2 tablespoons grated yellow onion
2 teaspoons chopped chives
1/4 teaspoon black pepper blend
1/8 teaspoon ground coriander
1 pinch cayenne pepper
1/4 teaspoon salt
1 pound fresh jumbo lump crab meat
1 cup panko breadcrumbs
4 tablespoons (1/2 stick) unsalted butter
1/4 cup canola oil Sweet and Spicy Coleslaw
Lightly beat the eggs in a large bowl. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, onion, chives, black pepper blend, coriander, cayenne and salt.
Gently fold in the crab meat and 1/2 cup of the panko.
Cover a baking sheet with plastic wrap. Using a 1/4-cup measuring cup. Scoop out crab meat mixture and form cakes with your hands, for a total of 12 crab cakes; place them on the baking sheet as you work. Cover loosely with plastic wrap and chill in refrigerator for 30 minutes.
Place the remaining 1/2 cup panko on a plate, pressing the crumbs onto the cakes and coating both sides.
Heat a 12-inch cast iron skillet over medium-high heat. Add the butter and oil. When hot, place 6 crab cakes in the skillet. Cook until lightly browned and crispy, about 3 minutes on each side. Drain on a paper-towel-lined plate. Repeat with the remaining 6 crab cakes.
Serve with Sweet and Spicy Coleslaw