Mini Crabcakes with Celery Root Fennel Slaw

Name: Mini-Crabcakes with Celery Root - Fennel Slaw
Ingredients: Mini-Crabcakes; 1 1/4 cups freshly made breadcrumbs, divided; Zest from 1 lemon; 2 teaspoons chopped chives, divided; 2 teaspoons chopped fennel leaves, divided; 3 tablespoons unsalted butter; 1 pound crabmeat, shells removed; 1 tablespoon capers; 1/4 cup mayonnaise; 1 tablespoon dijon mustard; 2 teaspoons Italian parsley; 1/4-1/2 teaspoons cayenne pepper (optional); 1 teaspoon lemon juice; 1 egg, beaten; salt and pepper to taste; Celery Root - Fennel Slaw; 1 celery root, peeled and cut into very thin matchsticks; 2 small stalks of celery, chopped (about 1/2 cup); 1 small fennel bulb (or 1/2 large bulb), finely diced; 1 tablespoon chopped chives; 1 tablespoon chopped fennel leaves; 5 scallions, white and light green parts, chopped; 2 tablespoons watercress leaves; 2 tablespoons apple cider vinegar; 1 tablespoon mustard; 1/2 cup olive oil