Crab Cake Sandwiches

1 lb. lump crab meat
1/2 C.+ Panko (Japanese bread crumbs)
1/2 C. mayonnaise
2 eggs, lightly beaten
2 Tbsp. fresh lemon juice
1 1/2 tsp. dry mustard
1 Tbsp. Old Bay seasoning
1/2 bundle of chives, thinly sliced
pinch of salt
butter for pan frying
6 soft kaiser or foccacia rolls
lettuce and tomato for serving

Mix all ingredients except crab and Panko. Gently fold in the crab and bread crumbs so that crab does not break up. Portion into 2 1/2 oz. balls and slightly flatten. Coat the crab cakes with additional Panko. Heat butter in a nonstick skillet and pan fry the crab cakes over medium heat until golden brown on both sides (about 3-4 min. per side).

Helpful Tip: For extra flavor, zest the lemons that you juice into the mix, as well.