Mix together panko bread crumbs, scallions, 1 tablespoon mayonnaise, Seafood Seasoning, egg, and crab. Shape into 4 patties. Refrigerate for 30 minutes.
Mix together remaining 4 tablespoons mayonnaise and dill relish to make a tartar sauce; refrigerate until serving.
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Cook crab cakes for about 5 minutes on each side or until cooked through: 165°F.
Serve crab cake on a toasted bun with lettuce, tomato, and prepared tartar sauce.
Calories 430, Fat 20 grams, Saturated Fat 3 grams, Carbs 34 grams, Fiber 5 grams, Sugar 6 grams, Protein 31 grams, Cholesterol 130 milligrams, Sodium 950 milligrams
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