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Ingredients
  • subheading: Crab Cakes:
  • 2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
  • 1 ½ cups panko
  • ½ cup mayonnaise
  • ¼ cup chopped chives
  • 1 tablespoon Dijon mustard
  • 2 teaspoons seafood seasoning, such as Old Bay
  • Kosher salt and freshly ground black pepper
  • Juice and zest of 1 lemon, plus more lemon wedges for serving
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • subheading: Tartar Sauce:
  • 1 cup mayonnaise
  • ½ cup chopped dill pickles (about 2 whole pickles)
  • 1 tablespoon capers, chopped
  • 1 tablespoon minced chives
  • Juice and zest of 1 lemon
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