• 2 pounds lump crab meat
• 1 red bell pepper, finely diced
• 1 small red onion, finely diced
• 2 celery ribs, finely diced
• 1 lemon, zested and juiced
• 1/4 cup dried Tarragon 
• 1-1/2 cups mayonnaise
• 1-1/2 cups unsalted Panko bread crumbs, plus more for coating
• 2 tablespoons  Classic Crab 

Preheat oven to 250 degrees F.

Blend all ingredients together in a large bowl, taking care to leave some large pieces of crab claw meat intact.

Form cakes in to handful-sized portions, about 5-6 oz., and dredge in remaining Panko. Sear in a hot, oiled skillet until golden brown on both sides, flipping only once, as the crab cakes are delicate and will fall apart with too much handling.

Place seared crab cakes on a parchment paper lined cookie sheet, and place in the pre-heated oven for 15 minutes.

Serve with a dollop of your favorite aioli. You can even just add some fresh lemon juice and zest to mayonnaise for a quick topping.