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Crab Cakes with Spicy Rémoulade

Ingredients

• Crab cakes:
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 large egg
• 1/3 cup panko (Japanese breadcrumbs)
• 1 pound lump crabmeat, drained and shell pieces removed
• 1 tablespoon olive oil, divided
• Rémoulade:
• 1/4 cup canola-based mayonnaise
• 1 tablespoon chopped shallots
• 1 1/2 tablespoons capers, drained and chopped
• 2 teaspoons Creole mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon kosher salt

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