INGREDIENTS
16 oz
Lump crabmeat
1 tbsp
Dill
4 cloves
Garlic
3/4 cup
Green onions
1/2 tsp
Lemon, zest
1 tbsp
Parsley, leaves
1 tbsp
Tarragon, leaves
2 tbsp
Tarragon, packed leaves
2
Egg
1 tbsp
Lemon juice
4 tbsp
Mayo
1/2 tsp
Black pepper, freshly cracked
1/4 tsp
Black pepper
1 1/2 tsp
Kosher salt
1 pinch
Red pepper flakes
2 tbsp
Avocado or olive oil
1 cup
Avocado or safflower oil
1 cup
Panko, gluten free
1/3 cup
Very thinly sliced green onions (white and green parts)