Crab cakes

Prepare the Crab Cakes Mixture: In a large mixing bowl, combine the lump crab meat, chopped chives, minced shallot, and garlic powder. Gently fold these ingredients together to preserve the lumpiness of the crab meat.
Make the Binding Mixture: In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.
Combine the Mixtures: Pour the egg mixture over the crab mixture and gently fold everything together until well combined. Be careful not to overmix; you want to keep the crab meat as intact as possible.
Add Panko Breadcrumbs: Gradually add the panko breadcrumbs to the crab mixture. Continue folding until the mixture holds together and is thick enough to shape into patties. If it’s too wet, you can add more breadcrumbs.
Shape the Crab Cakes: Divide the crab mixture into equal portions and shape them into crab cake patties. You can make them as large or small as you prefer.
Coat with Panko: Place some extra panko breadcrumbs on a plate. Carefully coat each crab cake with breadcrumbs on both sides, pressing gently to adhere.
Chill the Crab Cakes: Place the crab cakes on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes. This helps them firm up and hold their shape while cooking.
Cook the Crab Cakes: Heat vegetable oil in a skillet over medium-high heat. Once hot, add the crab cakes and cook for about 3-4 minutes on each side or until they are golden brown and heated through. You may need to cook them in batches depending on the size of your skillet.
Serve: Serve the crab cakes hot with lemon wedges and tartar sauce on the side.