Ingredients:

-4 1/2 tablespoons unsalted butter, melted
-3 tablespoons Mayonnaise
-1 1/2 tablespoons fresh lemon juice
-1 1/2 tablespoons extra virgin olive oil
-1 tablespoon chopped green onions
-1 tablespoon chopped chives
-1 tablespoon chopped parsley
-3/4 teaspoon salt
-1/2 teaspoon black pepper
-1/8 teaspoon cayenne
-1 pound lump crabmeat
-6 tablespoons fine dry bread crumbs
-1/3 cup all-purpose flour
-1 large egg
-2 tablespoons milk
-1 1/2 cups panko (Japanese bread crumbs)

1. Line a baking sheet with parchment paper and set aside
2. Combine the butter, mayonnaise, lemon juice, olive oil, green onions, chives, and parsley in a bowl of a food processor and process until well blended and slightly thickened
3. Add the salt, pepper, and cayenne and process for 15 seconds to blend
4. Transfer to a medium bowl with the crabmeat and bread crumbs and fold gently to mix, being careful not to break up the lumps
5. Form the crabmeat mixture into eight round cakes, and pack gently but firmly
6. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, one to two hours
7. Place the flour in a small shallow dish
8. In a separate bowl, whisk together the egg and milk to make an egg wash
9. Place the panko in a third shallow dish
10. Dredge each crab cake in the flour, then in the egg wash, and then in the panko crumbs, shaking to remove any excess breading and set aside
11. Heat 1/4 cup of the oil in a large skillet over medium heat
12. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side
13. Add more oil as needed
14. Drain the crab cakes on paper towels
15. Top each crab cake with 2 tablespoons of the Mango-Cucumber Relish and serve immediately

Mango-Cucumber Relish
-1/2 cup mangoes, peeled, seeded, and diced
-1/2 cup cucumbers, peeled, seeded, and diced
-1/4 cup bell peppers, seeded and diced
-1 tablespoon rice wine vinegar
-1 1/2 tablespoons extra virgin olive oil

1. Place the mangoes, cucumbers, and bell peppers in a medium bowl and toss gently with the vinegar and oil to coat
2. Cover and chill until ready to serve