Best Crab Cakes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage 3/4 cups panko 1/4 cup mayonnaise 1/8 cup chopped chives 1/2 tablespoon Dijon mustard 2 teaspoons Old Bay seasoning pinch of pepper Juice and zest of 1/2 lemon 1 egg 1 tablespoon butter 1 tablespoon olive oil
			Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, freshly ground pepper, egg and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together. Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. In a foil pan, lighlty oil botton with olive oil and small amount of melted butter. Place crab cakes in pan and bbq over medium direct heat. Turn when the bottom has a nice crust after 4-5 minutes , then and cook 4-5 more minutes. Top with Mango and Avocado Salsa.