• 1 pound lump crabmeat, picked over for cartilage
• 1/3 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon Creole seasoning, or to taste
• Dash of hot sauce
• 1 large egg, lightly beaten
• Zest of 1 lemon
• Coarse salt and freshly ground black pepper
• 1/4 cup canola oil, plus more if needed 
• Country Remoulade, recipe follows, for serving
• Chopped chives, for garnish

Country Remoulade:

• 1 cup mayonnaise
• 1 tablespoon chopped fresh chives
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon whole-grain Dijon mustard
• 1/2 teaspoon hot sauce, or to taste
• 2 to 3 green onions, white and pale green parts only, finely chopped
• 1 stalk celery, very finely chopped
• 1 clove garlic, finely chopped
• Coarse salt and freshly ground black pepper