Mix the buttermilk with mayo and garlic and stir with a whisk. Stir in the chives and dill and put in the refrigerator while preparing the crab cakes
Preparing the crab cakes:
In a large mixing bowl, combine the chives mayo, lemon rind, lemon juice, black pepper, and egg. Stir in the panko breadcrumbs and add in the crab meat. Stir to mix everything and put in the refrigerator for about 15 minutes
Divide the crab meat mixture into 8 equal portions and using your clean hands to shape them into a 3/4-inch thick patty
Preheat a large non-stick skillet over medium heat. Add in about 1 Tbsp of of oil. Gently place each cake on the skillet and let them cook for about 3-4 minutes on each side or until golden brown. Remove patties from the pan and cover with aluminum foil to keep warm while you cook the rest
Serve with the creamy ranch on the side or drizzle on top. Go very well with couscous salad or any salad of your choice