Crab Cakes with Herb Salad

Ingredients

• ¼ cup green onions
• 1 tablespoon fresh dill
• ¼ cup fresh lemon juice
• ½ cup grapeseed oil
• Fresh cilantro sprigs
• Fresh tarragon sprigs
• Fresh dill sprigs
• + 18 more ingredients
• • 2 tablespoons butter
  • 2 5-ounce containers herb salad mix
  • 2 tablespoons grapeseed oil
  • 2 cups panko (Japanese breadcrumbs)
  • ¼ teaspoon ground black pepper
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon Dijon mustard
  • 4 teaspoons fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 2 large egg yolks
  • 1 pound blue crabmeat or Dungeness crabmeat
  • ¼ cup mayonnaise
  • ½ teaspoon Dijon mustard
  • 4 teaspoons fresh tarragon
  • 1 tablespoon fresh cilantro
  • 1 tablespoon fresh tarragon
  • 4 teaspoons fresh dill
  • 1 tablespoon green onion

Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crab...

View full recipe at Epicurious