Makes 6 servings

1 pound jumbo lump crab meat, picked over to remove cartilage or shell

11/2 teaspoons Buck Naked’s Seafood Seasoning 

4 green onions, green parts only, minced

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

3/4 cup Hatch Chile Mayonnaise

1 large egg

4 tablespoons plain dry bread crumbs

Salt, to taste

Pepper, to taste

2 cups panko bread crumbs

Extravagonzo Roasted Garlic Culinary Oil

Instructions: Using a rubber spatula, gently mix crab meat, Buck Naked’s Seafood Seasoning , green onions, cilantro, parsley, Hatch Chile Mayonnaise in medium bowl, being careful not to break up lumps of crab. In a separate bowl, whisk egg and fold into the crab mixture. Add bread crumbs, salt and pepper, folding gently. Make 6 balls (you may need more bread crumbs to hold wet mixture together). Place balls in a shallow dish, cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Just before cooking, remove cakes from refrigerator.

Place panko in a shallow dish and dredge each cake in the flaked crumbs, pressing slightly on each ball to create a cake. You may need to pack the panko on the cakes to adhere. Gently shake off excess.

Heat Extravagonzo Roasted Garlic Culinary Oil in a large skillet over medium-high heat. Gently place cakes in skillet and pan-fry until outsides are crisped and brown, about 3-4 minutes per side. Drain cakes on a paper towel and serve immediately.