Crab Cakes The-Cat-Did-It Style

This is a creation based on 2 of the crab cake recipes I found online. #50649 and #77897, thanks Laurita and Susan Dillard. They turned out great.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 1  lb lump crabmeat
• 1 1⁄2 cups panko breadcrumbs
• 1  egg
• 1  tablespoon chives, chopped fine
• 3  tablespoons parsley, minced
• 2  tablespoons cilantro, minced
• 1  tablespoon stone ground mustard
• 2  tablespoons mayonnaise
• 1  tablespoon dried red pepper flakes
• 2  tablespoons butter
• 2  tablespoons fresh lemon juice
• 2  tablespoons horseradish
• 1  dash salt
• 1  dash pepper
• 3  dashes Tabasco sauce
• 1  pinch  celery salt
• 1  lemon

Directions

1. In a bowl mix well 3/4 cup Panko and all other ingredients except crab and butter.
2. Gently mix in crabmeat to keep from breaking up the chunks.
3. Shape into 8 or 10 patties and coat with remaining Panko.
4. Refrigerate till chilled, about 1 hour.
5. In a skillet heat butter and/or oil on medium heat.
6. When hot add the crab cakes.
7. Sear until coating is golden brown and crispy on each side.
8. Serve with Louis Sauce.