Crab Cakes 1/4 cup mayo 1/8 cup minced green garlic 4 tablespoons minced red pepper 2 large egg yolks 2 tablespoons lemon juice 1 tablespoon minced fresh cilantro 1 tablespoon spicy mustard 1 tablespoon lemon zest 1/4 teaspoon white pepper 1 pound crabmeat (biggest chunks broken up) 1 1/2 cups breadcrumbs or panko Oil and butter for frying the crab cakes

Cilantro Cumin Cream

1 cup packed cilantro, including stems 2 tablespoons fresh lemon juice 8 ounces sour cream 1 teaspoon cumin 2 tablespoons minced green garlic salt pepper

Making The Cilantro Cumin Cream

Combine the first three ingredients in a food processor. Stir in cumin and garlic. Salt and pepper to taste. Let flavors meld while making crab cakes.

Making The Crab Cakes

Combine all ingredients in order. Make small crab cakes, about 2 inches in diameter, a little more than 1/8 cup each. Heat 1 tablespoon light olive oil with a little butter on medium heat, and cook cakes until a golden crust forms — about 3 minutes for the first side, 2 minutes for the second. Add more oil or butter as needed for subsequent cakes (but don't overdo it).

Serve cilantro cream on side.

recipe from Camille Napier Bernstein at