Prepare Village Tavern Summer Vegetable Slaw and Village Tavern Sweet Chili Ginger Remoulade according to recipes below. Store, covered, in the refrigerator, until ready to use. These can be made a few hours in advance.

Preheat oven to 350°F.

Add sesame oil to a large skillet. Place on stovetop over medium high heat.

When oil is hot, add shallots, celery and red pepper. Sauté until tender.

Add scallions, parsley, 2 tablespoons butter, Ritz crumbs, ginger, green Tabasco, salt, black pepper, Old Bay Seasoning, lemon juice and paprika and remove from heat. Allow to cool enough to handle.

Place mixture in a large bowl.

Add in the crab meat and mix well.

Remove about 1/2 to 3/4 cup crab meat and form into a cake about 2 inches in diameter. Place on a wax paper-covered plate. Repeat until all crab mixture is used.

Pour panko breadcrumbs into a medium bowl.

Place a crab cake into panko and turn to coat all sides well.

Heat a small bit of butter over medium high heat in a large skillet (use the same one as before, wiped clean, if you like).

Place cakes in 2 or 3 at a time, and pan sear until golden brown on both sides. Remove to a foil-covered baking sheet. Continue until all cakes are browned.

Place cooking sheet into preheated oven. Bake about 4 minutes, until cakes are cooked through.