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
- 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.
- 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.
- For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.
- 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.