Mendo Bistro's Crab Cakes With Cabbage

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Cabbage Salad:

1 head green cabbage Sea salt to taste

1 bunch chives, finely chopped

1/3 cup Champagne vinegar.

Crab Cakes:

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

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