Name: Crab Cakes with Herb Salad
Yield: 16 Servings
Ingredients: 1/2 cup grapeseed oil; 1/4 cup fresh lemon juice; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh tarragon; 1 tablespoon minced fresh cilantro; 1 tablespoon minced green onion; 1/2 teaspoon Dijon mustard; 1/4 cup mayonnaise; 1/4 cup minced green onions; 2 large egg yolks; 2 tablespoons fresh lemon juice; 4 teaspoons minced fresh dill; 4 teaspoons minced fresh tarragon; 4 teaspoons minced fresh cilantro; 1 tablespoon Dijon mustard; 1 tablespoon finely grated lemon peel; 1/4 teaspoon ground black pepper; 1 pound blue crabmeat or Dungeness crabmeat; 2 cups panko (Japanese breadcrumbs), divided; 2 tablespoons (or more) butter; 2 tablespoons (or more) grapeseed oil; 2 5-ounce containers herb salad mix; Fresh dill sprigs; Fresh tarragon sprigs; Fresh cilantro sprigs

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