• In a medium bowl, combine crabmeat, parsley, chives, dill, green
onion, shallot, lemon zest, lemon juice, salt, pepper, 1 cup
panko, and mayonnaise; toss gently to combine. Stir in melted
butter. Divide mixture into 16 equal portions, and pat into
2-inch rounds*. Dredge each round in remaining panko to coat.
Set aside.
• In a 10-inch nonstick skillet, heat olive oil over medium-high
heat. Fry crab cakes for 3 to 4 minutes per side until lightly
browned. Drain on paper towels. Garnish with fresh parsley,
and place on a lemon slice, if desired. Serve immediately with
Citrus Aïoli.

 
*For perfectly round crab cakes, press mixture into a 2-inch round
biscuit cutter to shape.