Step 1

Stir the first 8 ingredients together in a medium bowl (through egg). Fold in scallions, crab meat and 3/4 cup panko until evenly combined, taking care not to over stir/break up the crab too much.

Step 2

Divide crab mixture into 9 even portions and form into 3/4” thick patties taking care not to pack them too tightly. Refrigerate for at least 4 hours or freeze for 60 minutes.

Step 3

Meanwhile, prepare your Creamy Tomatillo Jalapeno Dip by adding all of the ingredients to your blender and blending until smooth. Refrigerate until ready to serve.

Step 4

When ready to make crab cakes, coat crab mixture in remaining 3/4 cup panko, firmly pressing the panko into the patties so it sticks.

Step 5

Heat oil in a large skillet over medium heat. Working in batches, pan fry until golden and crisp, about 4-5 minutes per side. Serve with Creamy Tomatillo Jalapeno Dip.