1 jalapeno, seeded and finely diced
1 oz finely sliced fresh chive
2 eggs
3 oz mayonnaise
1 oz Dijon mustard
5 scallions, except for dark green ends, very thinnly sliced
1/2 oz lemon juice
1 tablespoon Old Bay Seasoning
2 lb crabmeat
2 cups panko (Asian breadcrumbs)
salt to taste
2 oz virgin olive oil
Combine all of the ingredients except for the oil. Form mix into one-inch spheres. Be careful to make them round and even, as this will enhance the presentation of the crab cakes once they're cooked and served. Place them on a non-stick baking sheet, pressing the centers to flatten them. Refrigerate for an hour so they firm up.
Put oil in a large pan and heat over a medium-high flame. Place the crab cakes in the pan and turn occasionally until they are browned.
Makes about 30 cakes.