In a mixing bowl, combine the eggs, seasoning, lemon zest, Worcestershire sauce, mustard, parsley/chives, mayonnaise, and crack some fresh pepper and a dash of salt. Add the crab meat to the party and make sure it gets all covered with the mix. Avoid making little pieces of crab meat, you want chunky pieces; with snow crab, I break the legs in 2 or 3 pieces that’s it. Add the panko until combined.

Place parchment paper in a tray. Form 4-6 patties with the mixture and put them on the tray. Cover and refrigerate for at least 30minutes. This firms the patty up so when you manipulate them they are less fragile.

In a pan over medium heat, add some oil. When the oil is really hot add the patties in and cook for 3-4 minutes on each side. Remember that the crab is already cooked, you are only cooking the egg so don’t overcook. Remove and put on a paper towel to remove excess oil