Crab Cakes with Cucumber Salad

Cucumber Salad:

• 2 c. cucumber, seeded and julienned
• 2 tsp. fresh dill, finely chopped
• 1 tsp. fresh tarragon, finely chopped
• 1 tsp. fresh Italian parsley, finely chopped
• 2 tbsp. lemon juice
• 3 tbsp. olive oil
• salt and pepper, to taste

Crab Cakes:

• ¼ c. mayonnaise
• 2 tbsp. dijon mustard
• 1 tsp. sugar
• 1 tsp. lemon juice
• 2 tsp. hot sauce
• ¼ red bell pepper, finely diced
• ¼ green bell pepper, finely diced
• ¼ yellow bell pepper , finely diced
• 1 lb. jumbo lump crab meat
• 1 ½ c. Panko breadcrumbs
• 4 tbsp. olive oil, divided

In a medium serving bowl, mix cucumber, herbs, lemon juice and oil until cucumber is completely coated; season with salt and pepper to taste. Set aside until ready to serve.

Preheat oven to 375°. In a large mixing bowl, gently combine all crab cake ingredients except olive oil. Using a 1/8 c., measure out 16 cakes. Heat 1 tbsp. olive oil a large non-stick sauté pan over medium heat. Sear 4 to 6 cakes until golden brown, about 3 to 4 minutes. Turn crab cakes over and sear for an additional 2 minutes. Place on a parchment lined baking sheet. Repeat with remaining oil and crab cakes. Bake in oven for about 6 to 8 minutes. and serve over Cucumber Herb Salad.