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1
In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper.
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2
(The mixture will be slightly wet.)
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3
Form into cakes using 2 tablespoons or a small ice cream scoop.
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4
Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
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5
Line a baking sheet with paper towels and set near the cooktop.
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6
Heat the canola oil in a large skillet over medium heat.
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7
Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil.
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8
Cook until the crab cakes are golden brown, about 2 minutes per side.
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9
Remove from the skillet, and transfer to the prepared plate to drain.
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10
Serve warm with a dollop of Country Remoulade and garnished with chives.
