Gulf Coast Crab Cakes with Country Remoulade

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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