|¼ cup||chopped spring onion|
|2 large||egg yolks|
|2 tbs||fresh lemon juice|
|4 tbs||minced fresh dill|
|4 tbs||minced fresh tarragon|
|4 tbs||minced fresh cilantro|
|1 tbs||Waitorse Dijon mustard|
|1 tbs||finely grated lemon peel/td>|
|¼ tsp||ground black pepper|
|400 g||crabmeat Cooking for Fun|
|100 g||Cooking for Fun cooked raw white shrimps, roughly chopped|
|2 tbs||olive oil|
- Mix first 10 ingredients in large bowl. Mix in crabmeat, shrimps and 1 cup panko. Let stand 10 minutes. Form crab mixture into sixteen 2- inch-diameter patties. Press both sides of patties into the remaining panko. Cover the patties with cling film and keep in refrigerator for an hour.
- 2 Heat butter and oil in large nonstick frying pan over medium-high heat. Fry crab cakes in batches until golden on both sides about 5 minutes total.
- Serve with tomato ketchup and mayonnaise.