Maryland Jumbo Lump Crab Cakes

3 dashes Tabasco sauce 1 lemon, juiced 1 tablespoon Old Bay seasoning 1 tablespoon chopped chives 2 teaspoons kosher salt 1⁄2 cup mayonnaise 1 large egg 1 pound Maryland jumbo lump crabmeat, picked clean and refrigerated 1 tablespoon dried breadcrumbs (not made from bread crust) 1 tablespoon grape seed or canola oil Drawn butter, for brushing 1 In a mixing bowl, combine Tabasco, lemon juice, Old Bay, chives, salt, mayonnaise and egg. Mix until all ingredients are well combined. 2 Gently add about two-thirds of egg mixture to the chilled crabmeat, carefully folding it in so you don’t break up the lumps. Check the seasoning; you want to add just enough wet mixture to the crab to have it well seasoned, without adding so much that you have to add extra breadcrumbs. Add just a bit more of the wet mixture if needed. (Do not add it all. Why make it if you’re not going to use it? Because all crab meat is different, and some is very dry, and some very wet, and you will end up having to put too many breadcrumbs.) Then gently add in the breadcrumbs to bind the mixture together. Cover the bowl with plastic wrap and refrigerate for 30 minutes. 3 Heat the oven to 350 degrees F. Divide the mixture into four portions and form crab cakes. Add oil to a nonstick pan over medium-high heat and saute the cakes until golden brown on one side. Flip the cakes and saute on the other side until golden brown. 4 Transfer the cakes to a baking sheet. Lightly brush tops with drawn butter and finish in the preheated oven for 5-7 minutes. Do not overcook; finishing them in the oven helps the cakes bind together. Makes 4 large crab cakes. Nutrition information per 1 crab cake: 386 calories, 65% calories from fat, 28g fat, 5g saturated fat, 147mg cholesterol, 4g carbohydrates, 1g total sugar, 0g added sugar, 27g protein, 1834mg sodium, 0g fiber