Baby Crab Cakes with Spicy Remoulade

1 pound of lump crabmeat drained and picked over for shell pieces

4 teaspoons of mayonnaise

2 teaspoons of Dijon mustard

1 large of egg

3 tablespoons of chopped fresh chives

1/2 teaspoons of salt

1/4 teaspoon of freshly ground black pepper

1/2 cup of fresh breadcrumbs plus additional for dredging

3 tablespoons of unsalted butter

2 tablespoons of canola oil

For the remoulade:

1/4 cup of mayonnaise

1 tablespoon of finely chopped fresh shallot

1 tablespoon of chopped fresh chives

1 teaspoon of drained capers chopped

1 teaspoon of grated fresh lemon zest

1/2 teaspoon of hot pepper sauce such as Tabasco sauce

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; gently toss to combine. Add 1/2 cup breadcrumbs and gently mix again. Refrigerate mixture 30 minutes.
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 Circulon 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.