Little Crab Cakes with Wasabi Mayonnaise

This recipe is one my SO makes and it is delicious!

1 pound backfin lump crabmeat, picked over for cartilage and shell
1.25 cup fine fresh breadcrumbs
1 large egg, lightly beaten
2 Tbsp snipped fresh chives
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
2 tsp Old Bay seasoning
1 tsp lemon zest
3 Tbsp vegetable oil
Citrus Wasabi Mayonnaise (recipe follows)

Heat oven to 400F. Line a baking sheet with parchment paper.
Combine crabmeat and breadcrumbs in a medium bowl.
In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended.
Add to crab mixture and stir.
Using a small ice cream scoop, shape mounds of crab mixture (about 1.5 Tbsp) into small round cakes, about 1.5" wide.
Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side or until lightly browned.
Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet.
Bake crab cakes 10 minutes or until golden brown.
Top each with a small dollop of Wasabi Mayonnaise (See recipe below).

Citrus Wasabi Mayonnaise:
Stir .5 tsp grated lemon zest and 1 Tbsp lemon juice into .5 cup wasabi mayonnaise.