Christopher’s Crab Cakes

Combine & form into 6 patties:
¾ C. cooked crab meat
1 ¼ C. fresh bread crumbs
1 large whole egg, beaten
3 T. sweet onion, finely chopped
1 t. salt
1 t. ground mustard
¼ t. minced garlic
Melt 4 T. butter in pan.
Sauté crab cakes in butter 3 minutes on each side until golden brown.
Serve with Herb Sauce & Lemon Wedges
Herb Sauce:
Combine:
2 T. freshly chopped dill or tarragon leaves
1 t. fresh chives, chopped
2 t. fresh cilantro, chopped
1 t. fresh lemon juice
1 t. Dijon mustard
½ t. garlic, minced
¾ C. mayonnaise
Salt and pepper
Tabasco