Panko bread crumbs (a Japanese-style bread crumb) can be found in the asian food aisle at any grocery store. These make delicious appetizers or dinner entrees, served with a side of greens.

For the aioli:

• 1 egg yolk
• 1 garlic cloves
• Juice of 1/2 lemon
• 1/4 tsp. salt
• 1 dash Tabasco sauce
• 1 cup olive oil
• 1/2 bunch tarragon, finely chopped

For the crab cakes:

• 1 pound Dungeness crabmeat (got mine in that clear tub at Costco)
• 10-12 regular Ritz crackers
• 1/2 tsp dry mustard
• 2 green onions, finely chopped
• 2 Tbsp aioli

• 3/4 cup panko bread crumbs for coating
• Oil for sauteing

Aioli:

Place first 5 ingredients in a bowl. Whip in one direction.
Slowly drizzle in oil and whip still in the same direction until sauce emulsifies.
Stir in chopped tarragon and set aside.

Crab Cakes:

Combine crab, and other ingredients.
Add aioli last, enough to just barely hold the mixture together.
Form the mixture into cakes about 3 inches in diameter and place one side in bread crumbs. Cover top of cake.

Let the cakes rest in fridge for 1/2 hour.

Heat oil in a saute pan over medium high heat. Place cakes in pan. Saute until golden and carefully turn over. Lower heat and saute until heated through.

Served topped with aioli.