Pacific Lump Crab Cakes - cooking recipe

Ingredients

1 lb crabmeat (lump crab, dungeness)
1 cup panko breadcrumbs
2 tablespoons chives
1 teaspoon Worcestershire sauce
1/2 teaspoon Grey Poupon mustard
1 egg
1/2 cup mayonnaise
Rosemary Mayonnaise
1/2 cup mayonnaise
1 teaspoon fresh rosemary, chopped
1 teaspoon garlic, chopped
1 lemon, juice of

Preparation

Mix wet ingredients together and add breadcrumbs.
Fold in crabmeat, being careful not to break up the larger pieces of crab.
Form into 2-ounce rounds.
Coat the outside of cakes with panko breadcrumbs.
Heat skillet and add olive oil to coat bottom of pan.
Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.