1/4 cup mayonnaise
1/4 cup minced green onions 2 large egg yolks 2 tablespoons fresh lemon juice 4 teaspoons minced fresh dill 4 teaspoons minced fresh cilantro 1 tablespoon Dijon mustard 1 tablespoon finely grated lemon peel 1/4 teaspoon ground black pepper 1 pound blue crabmeat or Dungeness crabmeat 2 cups panko (Japanese breadcrumbs),* divided
2 tablespoons (or more) butter 2 tablespoons (or more) oil
Line baking sheet with waxed paper. Whisk first 9 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen to twenty 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 30 minutes and up to 1 day. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
2 ripe medium California avocados, pitted and peeled 4 tablespoon mayonnaise 4 tablespoon fresh lime juice 1 teaspoon salt 1 teaspoon sugar 4 tablespoons minced fresh cilantro 4 tablespoons minced green onion 2 fresh jalapeño or Serrano chilies (including seeds), stemmed and quartered lengthwise 1/2 cup cream
Pulse avocado with mayonnaise, lime juice, salt, sugar, herbs and one fourth of chili in a food processor until chili is finely chopped. Add cream and purée until smooth. Add more chili if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.