Mini Crab Cakes with Mustard Creme Fraiche

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Mustard Creme Fraiche:

1/4 cup creme fraiche

1 tablespoon whole-grain mustard 

1 teaspoon Dijon Mustard 

1/8 teaspoon seafood seasoning, such as Old Bay 

Mini Crab Cakes:

2 slices white sandwich bread

1 pound jumbo lump crabmeat, picked through for bits of shell 

1/4 cup mayonnaise 

1 tablespoon lemon zest, plus lemon wedges, for serving 

1 teaspoon Worcestershire sauce 

1/2 teaspoon seafood seasoning, such as Old Bay 

1/8 teaspoon cayenne pepper

2 scallions, finely chopped 

Kosher salt and freshly ground black pepper 

1 large egg, beaten 

3 tablespoons unsalted butter 

1 tablespoon chopped chives, for garnish