3/4 cup plain panko breadcrumbs, divided
1 large egg, beaten to blend
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 pound fresh crabmeat, drained well, picked over
2 tablespoons olive oil
2 tablespoons butter
Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish and set aside.
Mix egg, mayonnaise, chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Gently fold in crabmeat. Season with salt and pepper. Using 2 tablespoons for each, form crab mixture into ten 3-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
Heat oil/butter mixture in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
Serve with remoulade sauce if desired
Makes 5 servings (2 cakes per serving)