Baltimore Crab Cakes

• 1/4 cup mayonnaise
• 2 scallions, thinly sliced
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lemon juice plus wedges for garnish
• 1 1/2 teaspoons Old Bay Seasoning
• 1/2 jalapeno, seeded, finely chopped
• 1 pound lump crabmeat, picked over
• 1 1/4 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon thinly sliced chives
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 head Bibb lettuce
• 2 tablespoons vegetable oil
• **Ingredient info:**Panko is available at better supermarkets and at Asian markets

1. Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
2. Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

mayonnaise, scallions, egg, mustard, lemon juice, bay seasoning, lump crabmeat, breadcrumbs, chives, kosher salt, freshly ground black pepper, bibb lettuce, vegetable oil, markets

Taken from www.epicurious.com/recipes/food/views/baltimore-crab-cakes-366711 (may not work)