Crab Cakes

Ingredients:

1 ½ to 2 cups pork panko crumbs, divided, (you can also use regular seasoned breadcrumbs)
1/4 cup finely diced red bell pepper
2 scallions, finely chopped
1/4 cup mayonnaise
1 egg, lightly beaten
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1 teaspoon dried herbs, (I use thyme + oregano)
1/2 teaspoon garlic powder
salt and freshly ground black pepper, to taste
2 cans (6 ounces each) crab meat, drained and flaked
3 tablespoon vegetable oil
1 tablespoon butter

For the Yogurt Dip

Instructions:

Reserve 1/2 cup crumbs and set aside on a plate.
In a mixing bowl combine 1 cup crumbs, peppers, scallions, mayonnaise, egg, lemon juice, old bay seasoning, herbs, garlic powder, salt, and pepper.

Add the crab meat and stir it all together until well combined. If mixture is too wet, add more crumbs to the crab mixture to reach desired consistency.
Divide the mixture into 8 balls.
Place reserved crumbs in a plate and roll each crabmeat ball in the crumbs; gently flatten to make a thick patty.
Heat oil and butter in a large nonstick skillet over medium-high heat.
Add crab cakes to the hot oil; cook for 3 to 4 minutes, or until golden brown.
Flip over the crab cakes and continue to cook for 3 more minutes, or until golden brown and cooked through.
Transfer crab cakes to a paper towel lined plate to drain.