INGREDIENTS

• Canola Oil
• chopped fresh chives
• Dijon Mustard
• drained capers
• Egg
• finely chopped fresh shallot
• fresh breadcrumbs
• freshly ground black pepper
• Grated fresh lemon zest
• hot pepper sauce
• lump crabmeat
• Mayonnaise
• Remoulade:
• Salt
• unsalted butter

DIRECTIONS

1. Place the crab in a large bowl. In a separate bowl whisk together the mayonnaise, mustard, egg, chives, salt, and pepper. Pour mayonnaise mixture over crab
2. Place additional breadcrumbs in a bowl. Working one at a time, drop a slightly rounded tablespoon of crab mixture into the breadcrumbs. Roll crab around to coat then form into a cake slightly large than a quarter, about 3/4-inch thick. Place on a baking sheet and repeat with remaining crab and breadcrumbs. Chill crab cakes 30 minutes.
3. For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.
4. Melt 2 tablespoons butter with 1 tablespoon oil in a large nonstick skillet over medium heat. When the foam subsides add 1/2 of the crab cakes and cook, turning once, until golden and hot, 4 minutes per side. Transfer to a serving platter. Melt the remaining 1 tablespoon butter with oil and cook remaining crab cakes. Top each with a little remoulade and serve.