The Best Crab Cakes
"[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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1 pound fresh lump or jumbo lump crab meat, picked over
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2 tablespoons mayonnaise
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2 tablespoons chopped chives, tarragon, parsley, or a mix (optional)
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2 large eggs, divided
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1 1/2 cups panko-style bread crumbs
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3 tablespoons canola or vegetable oil
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3 tablespoons unsalted butter
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Kosher salt
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1 recipe Extra Tangy Tartar Sauce or lemon wedges for serving
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