Laundry Crab Cakes

3 # Fresh Jumbo Lump Crabmeat (Picked clean of shells)
¼ cup chives, minced
¼ cup flat leaf parsley leaves only, minced
¼ cup dill leaves only, minced
2 cups fresh bread crumbs (no crust)
1 ea. red & yellow pepper, diced small
1 ½ cups Mayonnaise
2 Tbls. Dijon mustard
Salt, to taste
White pepper, to taste
Tabasco, to taste
Panko bread crumbs

1. Keep crabmeat on ice at all times. Minimalize contact by using rubber gloves to pick through, mix, and form crab cakes.
2. Pick through crabmeat for stray shells.
3. Add herbs, peppers, salt, pepper, Tabasco. Toss gently to combine.
4. Add bread crumbs and toss thoroughly.
5. Be careful not to break up the lumps of crabmeat. Let mix fall through fingers.
6. Add Mayo, Dijon, and combine. Adjust seasoning to taste.
7. Place thin layer of Panko into bottom of mold.
8. Fill mold with crabmeat mix just below rim.
9. Sprinkle top of crabmeat mix with more Panko. Pack crabmeat mix firmly into mold. Gently push crab cake from mold.
10. In a non-stick Sauté Pan, Sauté until golden brown on top and bottom.
11. Finish in 425° oven for about 6 minutes.