Crab Cakes

3 Tablespoons mayonnaise

2 Tablespoons Dijon mustard

½ teaspoon salt

½ teaspoon cracked black pepper

2 large eggs, lightly beaten

12 oz. lump crabmeat, picked

½ cup panko (bread crumbs)

¼ cup chopped cilantro

3 Tablespoons butter

Whisk together first 5 ingredients into large bowl. Gently stir in rest of ingredients except butter. Shape into 9-10 patties, pressing gently to flatten. Place patties on baking sheet; cover with plastic wrap. Refrigerate 1 hour.

Melt half of butter in a large skillet over medium heat. Add half of patties. Cook 2 ½ minutes each side until golden brown. Remove patties and keep warm. Repeat with other half of butter and rest of patties. Serve with lime slices or cocktail sauce.