Crab Cakes

OK I've made several of my favorite recipes lately, but have been working a lot on the computer so I haven't actually sat down to write them out recently, so sorry! Esp. to those specifically waiting on this one :-) Crab cakes are super easy and always a favorite in warmer months. You can make tiny crab cakes for appetizers or larger ones to serve with your favorite side (I usually pair with stuffed tomatoes.)

Crab Cakes

Approx. 1lb canned crab (2-3 cans, and get the most expensive kind because it'll be better)
1 cup mayonnaise
2 tbs. fresh diced basil
2 tbs. fresh diced mint
2 tbs. fresh diced cilantro
1/2 bunch diced green onions
2 tsp. fish sauce (find in Asian foods section of store)
2 cups Panko crumbs (find in Asian foods section of store)
1/2 cup sweet chili sauce to top (find in Asian foods section of store, and optional)

Mix all of these together! Bet you thought it'd be complicated didn't you? I recommend dicing the basil, mint, cilantro and green onions with some good kitchen scissors. Heat oven to 350. Form cakes of desired size with your hands or a spoon, and place on a Pam-ed baking sheet. Cook for 15 and top with the sweet chili sauce if desired.