Crab And Smoked Trout Cakes With Herb Salad

By Sunset
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8 ounces (about 1 cup) shelled cooked crab

3 ounces (about 1/2 cup) smoked trout, skin removed, finely chopped

1/2 cup finely chopped green onions, including green tops

2 tablespoons plus 2 tsp. lemon juice

2 tablespoons mayonnaise

1 teaspoon whole-grain Dijon mustard

1 large egg

1 1/2 cups panko (Japanese bread crumbs)

1 tablespoon plus 2 tsp. olive oil

1 1/2 cups fresh chervil sprigs

1/2 cup fresh tarragon leaves

1/2 cup fresh cilantro leaves


freshly ground black pepper

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