Inspect the lump crabmeat for shells and pick out any shell bits. Gently break up large lumps into bite-size pieces, keeping as much whole meat as possible.

Mix wet ingredients

In a medium bowl, whisk together 1/4 cup mayonnaise, the egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, lemon zest, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Combine with dry

Fold the crabmeat, 3/4 cup breadcrumbs, 2 tablespoons finely chopped parsley, and the thinly sliced green onions into the wet mixture. Use a light touch to avoid overworking the crab so the cakes remain tender. Mixture should hold together when pressed; if too wet, add up to 2 tablespoons more breadcrumbs.

Form crab cakes

Portion mixture into 12 equal pieces (about 1.5–2 tablespoons each) and gently form into small patties roughly the diameter of your slider buns (about 2.5 inches). Press lightly so they hold their shape but remain fluffy. Chill on a tray for 15 minutes to help them set (optional but recommended).

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. When butter is foaming, add crab cakes in a single layer without crowding (work in batches if needed). Cook 2.5–3 minutes per side, until golden brown and just firm (internal temp about 145°F/63°C if using a thermometer). Transfer to a paper towel–lined plate and keep warm.

Remoulade Sauce

While crab cakes chill or cook, make the remoulade. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped capers, 1 teaspoon minced cornichon or dill pickle, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1/2 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth and refrigerate until ready to assemble. Taste and adjust seasoning or hot sauce to your preference.

Slider Assembly & Serving

Toast buns

Butter the cut sides of the 12 slider buns with the 2 tablespoons softened butter. Toast in a skillet or under a broiler until lightly golden, about 1–2 minutes, watching carefully so they don't burn.

Assemble sliders

Spread about 1 tablespoon remoulade on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, set a warm crab cake on top of the lettuce, add an extra teaspoon of remoulade on top of the cake if desired, and finish with the top bun. Garnish each slider with a small sprig of dill or a pinch of chopped parsley and serve with lemon wedges alongside.

Serve

Serve sliders immediately while crab cakes are warm. Leftover remoulade keeps covered in the refrigerator for up to 3 days; leftover cooked crab cakes can be refrigerated up to 2 days and gently reheated in a skillet.