• 1 cup mayonnaise
• 1/4 cup diced, peeled, cored Granny Smith apple
• 1/4 cup finely chopped dill pickle
• 1/4 cup finely chopped onion
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. drained capers
• 2 Tbsp. fresh lemon juice
• 2 tsp. chopped fresh tarragon
• Salt
• Freshly ground pepper , to taste

• 1/4 cup mayonnaise
• 1/4 cup minced green onions
• 2 large eggs
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. finely grated lemon peel
• 4 tsp. finely chopped fresh Italian parsley
• 2 tsp. finely chopped fresh tarragon
• 1/4 tsp. freshly ground black pepper
• 1 pound Alaskan king crabmeat
• 2 cups panko breadcrumbs , divided
• 4 Tbsp. unsalted butter
• 2 Tbsp. canola oil
• 8 3-inch-diameter hamburger buns , split in half
• 2 cups mixed baby green lettuce

To make tartar sauce: Whisk all the ingredients in a medium bowl to blend. Season with salt and pepper. Cover and refrigerate at least 1 hour and up to 2 days.

To make the sandwiches: Line a baking sheet with waxed paper. Whisk the first 8 ingredients in a large bowl. Mix in the crabmeat and 1 cup of panko, breaking up the crabmeat slightly. Let stand 15 minutes. Place the remaining panko on a small rimmed baking sheet. Form the crab mixture into 8 3-inch-diameter patties. Press both sides of the patties into the panko. Transfer the patties to the waxed-paper-lined baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.

Melt 1 tablespoon of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Meanwhile, melt 2 tablespoons of butter on a flat griddle pan over medium heat. Set the buns on the griddle, cut side down, and cook until heated through and toasted on the bottom.

Set the crab cakes on the bottoms of the toasted buns. Top with the tartar sauce, then mixed greens and the bun tops.