Crab Cakes

1 lb. fresh lump crabmeat, picked over for shell, flaked
1/2 cup (lightly packed) fresh bread crumbs
2 tbsp. chopped fresh flat leaf parsley
2 tbsp. heavy cream
1 tbsp. fresh lemon juice
2 tsp. snipped fresh chives
1 tsp. dijon mustard
1/2 tsp. grated lemon zest
1/8 tsp. cayenne pepper
freshly ground pepper to taste
1 large egg
1 large egg yolk
1/3 cup dry bread crumbs
4 tbsp. (1/2 stick) unsalted butter
prepared tartar sauce

Heat oven to 250. Place all ingredients except dry bread crumbs, butter and tarter sauce in mixing bowl and stir to combine. Shape into eight 1/2 inch patties, gently squeezing out the excess liquid. Spread dry bread crumbs in shallow bowl and coat both sides of each patty with the bread crumbs, gently shaking off excess. Heat half the butter in large skillet over medium heat. Add half the crab cakes and cook, turning once, until golden brown, 4-6 minutes. Keep warm in oven. Repeat with remaining butter and cakes. Serve hot with tartar sauce.