2-3teaspoonsOld Bay or Phillips Seasoningor your own spice blend
Salt and pepperto taste
Pre-heat oven to 325 degrees. Trim crusts from bread and tear into pieces. In a food processor fitted with steel blade, place bread and process to fine crumbs. Add 2 teaspoons oil and pulse to evenly combine. Place breadcrumbs on a rimmed baking sheet in a single layer and bake until golden brown, about 8-10 minutes. Cool.
Drain any juices from the crab. Place crab in a medium bowl. Toss crab with Saltine crumbs and chives. Start with 6 tablespoons of cracker crumbs. If it seems wet, add another tablespoon.
In a small bowl mix together Dijon mustard, dry mustard, egg, Vegenaise (or mayonnaise) and seasoning. Add to the crab and mix gently. Taste and add more seasoning if you prefer.
With ring mold, pack in crab gently but firmly and smooth the top. Place crab cakes on a rimmed backing sheet lined with wax paper or parchment. Cover with plastic film and chill for 30-60 minutes, or several hours.
When ready to bake, pre-heat oven to 450 degrees. Gently coat crab cakes with toasted breadcrumbs. Place crab cakes on a rimmed baking sheet topped with a wire rack. Spray the rack with non-stick spray. Bake crab cakes until golden brown and hot, about 12 minutes.
To crush Saltines finely use a food processor or place in a Ziploc style bag and crush with a rolling pin. The non-fat variety do not have an partially hydrogenated oils.