In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, bread crumbs, salt, and black pepper until just combined.

Form the Cakes

Shape the mixture into 8 equal-sized patties. Place them on a baking sheet lined with parchment paper.

Chill

Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.

Cook

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through.

Remoulade Preparation

Combine Ingredients

In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, fresh lemon juice, and hot sauce. Adjust seasoning to taste.

Yellow Pepper Coulis Preparation

Sauté Peppers

In a saucepan, heat olive oil over medium heat. Add diced yellow bell peppers, salt, and black pepper. Cook until the peppers are soft, about 5-7 minutes.

Blend

Transfer the mixture to a blender and blend until smooth. Adjust seasoning if necessary.

Assembly

Plate the Dish

On a serving plate, add a swirl of yellow pepper coulis, place a crab cake on top, drizzle with remoulade, and garnish with heirloom tomato slices and fresh herbs.