Crab Cakes

(note: this isn't my photo but is very close to how they look - I ate them too quickly!)

So, one of most popular dishes at the moment is my crab cakes with wasabi mayo. I think they are good but friends and family have told me that they are 'worthy of a restaurant'. So here you go, let me know what you think!

1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
4 teaspoons minced fresh dill
4 teaspoons minced fresh tarragon
4 teaspoons minced fresh cilantro
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
1/4 teaspoon ground black pepper
400g crabmeat
2 cups panko (Japanese breadcrumbs)
mayo mixed with wasabi

Line baking sheet with waxed paper. Mix all the ingredients in a large bowl and combine well. Form the mix into small hamburger-sized patties. Ensure they are firm and held together well. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Cook the crab cakes for about 5 minutes on each side in a skillet that has about 2 cm of vegetable oil. Serve with the wasabi mayo and enjoy!