Chesapeake Crab Cakes

• 6 tablespoons mayonnaise
• 4 tablespoons panko (Japanese-style breadcrumbs)
• 1 tablespoon Old Bay Seasoning or potlatch seasoning
• 1 large egg, beaten
• 1/3 cup finely chopped chives, plus more for garnish
• 1 pound crabmeat (blue crab or Dungeness crab), picked clean
• 3 tablespoons butter
• Lemon wedges

1. Preheat oven to 350u0b0F. Combine mayonnaise, panko, and seasoning in a medium bowl. Stir in egg and chives. Add crabmeat to bowl; gently stir to combine. Shape mixture into 4 (3/4-inch-thick) patties.
2. Heat butter in a large ovenproof skillet over medium-high. When butter begins to brown, reduce heat to medium. Add crab cakes to pan; cook until browned, 5 to 7 minutes. Carefully turn cakes over, and place skillet in preheated oven. Bake crab cakes until browned and cooked through, about 8 minutes. Garnish cakes with chives, and serve with lemon wedges.

mayonnaise, breadcrumbs, potlatch, egg, chives, crabmeat, butter, lemon wedges

Taken from www.myrecipes.com/recipe/chesapeake-crab-cakes (may not work)