1 head green cabbage Sea salt to taste
1 bunch chives, finely chopped
1/3 cup Champagne vinegar.
1 1/2 pounds fresh-picked Dungeness crabmeat (including claw meat)
3/4 cup panko crumbs + additional for coating
2 green onions, finely chopped
1/2 to 3/4 cup Tarragon Aioli (see recipe)
Vegetable oil for sauteing