Ingredients
Method
Stir ¼ cup mayonnaise, 2 medium scallions, thinly sliced, 1 large egg, 1 Tbsp. Dijon mustard, 2 tsp. fresh lemon juice, 1½ tsp. Old Bay seasoning, and ½ medium jalapeño, seeded, finely chopped, in a large bowl to combine. Gently fold in 1 lb. crabmeat, picked over, ¾ cup panko, 1 Tbsp. thinly sliced fresh chives, ¼ tsp. kosher salt and ¼ tsp. freshly ground black pepper. Divide crab mixture into 6 equal portions and form into 1”-thick patties. Place onto a large plate or parchment-lined baking sheet and refrigerate uncovered for at least 10 minutes and up to overnight.
Line a large serving platter with the leaves of 1 medium head Bibb lettuce. Place remaining ½ cup panko in a shallow dish; dredge crab cakes panko, covering all sides with the breadcrumbs. Heat 2 Tbsp. vegetable oil in a large skillet over medium heat. Working in batches as needed and adding more vegetable oil as needed, fry crab cakes until golden brown and crisp, flipping halfway though, 3–4 minutes per side. Arrange on top of lettuce leaves and serve with lemon wedges.