Crabby patties IRL
Kosher salt and freshly ground black pepper2 large eggs, beaten to blend2 tablespoons finely chopped fresh chivesKosher salt and freshly ground black pepperPreheat oven to 450°. Toss tomatillos and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until skins are blistered in spots and beginning to separate from flesh, 15−20 minutes. Let cool, then purée in a food processor until smooth; transfer to a medium bowl.
Place remaining panko in a shallow bowl. Using wet hands, form about 2 Tbsp. crab mixture into a ¾"-thick cake. Repeat to make about 20 cakes. Coat in panko, pressing gently to adhere. Heat 1 Tbsp. oil in a medium skillet over medium. Working in a few batches and adding 1 Tbsp. oil to skillet in between, cook until deep golden brown, about 2 minutes per side. Transfer to paper towels to drain; season with salt. Serve crab cakes with mayo and lemon wedges.
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