Ingredients

• 1 pound lump crabmeat, picked over for cartilage
• 1/3 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon Creole seasoning, or to taste
• Dash of hot sauce
• 1 large egg, lightly beaten
• Zest of 1 lemon
• Coarse salt and freshly ground black pepper
• 1/4 cup canola oil, plus more if needed
• Country Remoulade, recipe follows, for serving
• Chopped chives, for garnish
• 1 cup mayonnaise
• 1 tablespoon chopped fresh chives
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon whole-grain Dijon mustard
• 1/2 teaspoon hot sauce, or to taste
• 2 to 3 green onions, white and pale green parts only, finely chopped
• 1 stalk celery, very finely chopped
• 1 clove garlic, finely chopped
• Coarse salt and freshly ground black pepper

Instructions

1. In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
2. Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
3. Serve warm with a dollop of Country Remoulade and garnished with chives.
4. In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
5. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.