Crab cakes:

1)line a baking sheet with waxed paper

2)whisk the first 8 ingredients in a large bowl.

3)remove excess moisture from crabmeat

4)mix the crabmeat and panko into the mayo and herb mixture.

5)Using a 3 inch ring mold, form the crab mixture into 8 patties

6)Cover and refrigerate at least 1 hour

7)Melt 2 T of butter with 1 T of oil in each of 2 heavy large skillets over medium high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Tartar sauce:

1)Whisk all the ingredients in a bowl. Season with salt and pepper

2)Cover and refrigerate up to 2 days.

To serve:

Mound the lettuce on 4 plates. Set crab cakes on lettuce. Top with a dollap of tartar sauce