Gently pick through the 12 oz lump crab meat to remove any cartilage or shells. Place crab in a large mixing bowl and add 2 tablespoons finely chopped parsley, sliced green onions, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon fresh lemon juice, 1 lightly beaten egg, 3 tablespoons panko breadcrumbs, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Using a rubber spatula or fork, gently fold the ingredients together until just combined. Do not overmix to keep lumps of crab intact.

Shape bites

Using a small cookie scoop (about 1 tablespoon) or your hands, portion the crab mixture into bite-sized patties (yielding approximately 18–24 mini cakes depending on size). Lightly press each portion into a compact patty about 1/2 inch thick. Place formed bites on a parchment-lined tray.

Coat

Set up a dredging station: a small bowl with 1 tablespoon all-purpose flour, a shallow dish with the lightly beaten extra egg (reserve from mixture if preferred) or use the beaten egg from the mixture if you used only part earlier, and a plate with additional panko breadcrumbs. Lightly dust each crab bite in flour, dip into the egg, then press into panko so the exterior is evenly coated. Shake off excess.

Pan-fry

Heat a large nonstick or stainless-steel skillet over medium heat and add 3 tablespoons vegetable oil. When oil is shimmering (about 325–350°F if using a thermometer), arrange crab bites in a single layer without overcrowding (work in batches if necessary). Fry for 2–3 minutes per side until golden brown and crisp. Use a thin spatula to flip carefully so bites keep their shape. If internal temperature reaches 145°F, they are done; otherwise cook until set and lightly firm.

Drain and serve

Transfer cooked crab bites to a paper towel-lined sheet to drain briefly. Let rest 1–2 minutes. Serve warm with lemon wedges and the Quick Remoulade or your preferred sauce.

Quick Remoulade (optional)

While crab bites cook, whisk together 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon finely chopped capers (or pickle relish), 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill briefly or serve immediately alongside the crab bites.