Crab Cakes The-Cat-Did-It Style

• 1 lb lump crabmeat
• 1 12 cups panko breadcrumbs
• 1 egg
• 1 tablespoon chives, chopped fine
• 3 tablespoons parsley, minced
• 2 tablespoons cilantro, minced
• 1 tablespoon stone ground mustard
• 2 tablespoons mayonnaise
• 1 tablespoon dried red pepper flakes
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons horseradish
• 1 dash salt
• 1 dash pepper
• 3 dashes Tabasco sauce
• 1 pinch celery salt
• 1 lemon

1. In a bowl mix well 3/4 cup Panko and all other ingredients except crab and butter.
2. Gently mix in crabmeat to keep from breaking up the chunks.
3. Shape into 8 or 10 patties and coat with remaining Panko.
4. Refrigerate till chilled, about 1 hour.
5. In a skillet heat butter and/or oil on medium heat.
6. When hot add the crab cakes.
7. Sear until coating is golden brown and crispy on each side.
8. Serve with Louis Sauce.

lump crabmeat, breadcrumbs, egg, chives, parsley, cilantro, stone ground mustard, mayonnaise, red pepper, butter, lemon juice, horseradish, salt, pepper, tabasco sauce, celery salt, lemon

Taken from www.food.com/recipe/crab-cakes-the-cat-did-it-style-170764 (may not work)