Baltimore Crab Cakes

150g jumbo lump crab meat
1 slice white bread, crust off, small dice
1/4 teaspoon shallots, finely diced
1/4 teaspoon chives, finely diced
1 whole egg
1 teaspoon mayonnaise
1/4 teaspoon Dijon mustard
1/4 teaspoon lemon juice
1/4 teaspoon horseradish
Salt and pepper to taste
2 tablespoon butter

Preheat oven to 190 degrees.

1) In a bowl, whisk one egg
2) Gently fold in all ingredients (except butter) until combined
3) Shape crab cakes into four patties
4) In a hot sauté pan, add 2 tablespoon of butter
5) Lightly brown crab cakes on both sides
6) Remove from sauté pan
7) Using a small oven pan, bake for 5 minutes or until done (they should have a light texture)