Crab Cakes

I made these for Amy's birthday party. I've never made crab cakes before and have only very rarely used crab at all, but these came out really well. Plus they were super easy.

Crab Cakes

3/4 cup breadcrumbs (I used seasoned, but you could go with plain)
1 lb. fresh crab meat, drained well, picked over
1/4 cup mayonnaise
3 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 Tbsp dijon mustard
1/4 tsp hot sauce
1 large egg, beaten
1/4 cup vegetable oil

1- Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in a shallow dish.
2- Mix crab, mayonnaise, chives, Worcestershire sauce, mustard, hot sauce and remaining 1/4 cup breadcrumbs in a medium bowl. Season to taste with salt and pepper. Mix in egg.
3- Using 2 Tbsp for each, form crab mixture into twenty 1 1/2" diameter cakes. Coat cakes with breadcrumbs in dish, pressing to adhere. Transfer cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
4- Heat oil in a large, heavy skillet over medium heat. Working in batches, add cakes to the skillet and cook till golden and heated through, about 2 minutes per side. Transfer cakes to paper towel to drain.