Method

To prepare the crab cakes

1. Line a baking sheet with waxed paper.

2. Whisk the first 8 ingredients in a large bowl.

3. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Let stand 15 minutes.

4. Using a 3-inch ring mold, form the crab mixture into 8 patties on the prepared baking sheet.

5. Cover and refrigerate at least 1 hour and up to 1 day.

6. Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat.

7. 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.

To prepare the tartar sauce

1. Whisk all the ingredients in a medium bowl to blend.

2. Season with salt and pepper.

3. Cover and refrigerate up to 2 days.

To serve

1. Mound the lettuce on 4 plates

2. Set 2 crab cakes on each plate.

3. Top with the tartar sauce and serve with lemon wedges.