Name: Crab Cakes with Roasted Tomatillo Mayo
Yield: Makes 20 Servings
Ingredients: 3 medium tomatillos, husks removed, rinsed; 1 tablespoon vegetable oil; Kosher salt and freshly ground black pepper; 1 cup mayonnaise; 1 tablespoon fresh lemon juice; 2 large eggs, beaten to blend; 1 pound lump crabmeat, picked over; 2 teaspoons finely grated lemon zest; ¼ cup fresh lemon juice; 2 tablespoons finely chopped fresh chives; 4 teaspoons crème fraîche; 4 teaspoons mayonnaise; 2 teaspoons piment d’Espelette; 2 cups panko (Japanese breadcrumbs), divided; Kosher salt and freshly ground black pepper; Vegetable oil (for cooking; about 5 tablespoons); Lemon wedges (for serving)

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Alex Lau

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

Recipe notes