Crab and Smoked Trout Cakes with Herb Salad Recipe – Sunset Magazine

Ingredients

• 8 ounces (about 1 cup) shelled cooked crab
• 3 ounces (about 1/2 cup) smoked trout, skin removed, finely chopped
• 1/2 cup finely chopped green onions, including green tops
• 2 tablespoons plus 2 tsp. lemon juice
• 2 tablespoons mayonnaise
• 1 teaspoon whole-grain Dijon mustard
• 1 large egg
• 1 1/2 cups panko (Japanese bread crumbs)
• 1 tablespoon plus 2 tsp. olive oil
• 1 1/2 cups fresh chervil sprigs
• 1/2 cup fresh tarragon leaves
• 1/2 cup fresh cilantro leaves
• Salt
• freshly ground black pepper