Crab Cakes with Cucumber Salad

Cucumber Herb Salad:

2 cups cucumber, seeded and julienned

2 teaspoons fresh dill, finely chopped

1 teaspoon fresh tarragon, finely chopped (or 1/4 teaspoon dried tarragon)

1 teaspoon fresh Italian parsley, finely chopped

2 tablespoons lemon juice

3 tablespoons olive oil

Salt and pepper, to taste

Crab Cakes:

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon sugar

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

2 teaspoons hot sauce

1/4 red bell pepper, finely diced

1/4 green bell pepper, finely diced

1/4 yellow bell pepper, finely diced

1 pound jumbo lump crab meat

1 1/2 cups Panko bread crumbs

1 egg, beaten

4 tablespoons olive oil, divided

In a medium serving bowl, mix cucumber, herbs, lemon juice and oil until cucumber is completely coated; season with salt and pepper to taste. Set aside until ready to serve.

Preheat oven to 375 degrees F. In a large mixing bowl, gently combine all crab cake ingredients except olive oil. Using a 1/4 cup, measure out 16 cakes. Heat 1 tablespoon olive oil in a large non-stick saute pan over medium heat. Sear 4 to 6 cakes until golden brown, about 3 to 4 minutes. Turn crab cakes over and sear for an additional 2 minutes. Place on a parchment lined baking sheet. Repeat with remaining oil and crab cakes. Bake in oven for about 6 to 8 minutes and serve over Cucumber Herb Salad.