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These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.
22-24 crab cakes
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1 pound lump crabmeat, drained and picked over for shell pieces
4 teaspoons mayonnaise
2 teaspoons Dijon mustard
1 large egg
3 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh breadcrumbs, plus additional for dredging
3 tablespoons unsalted butter
2 tablespoons canola oil
Remoulade:
1/4 cup mayonnaise
1 tablespoon finely chopped fresh shallot
1 tablespoon chopped fresh chives
1 teaspoon drained capers, chopped
1 teaspoon grated fresh lemon zest
1/2 teaspoon hot pepper sauce, such as Tabasco sau
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