In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, beaten egg, bread crumbs, salt, and black pepper. Gently fold the mixture until well combined, being careful not to break up the crab meat too much.

Form the Cakes

Using your hands, shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.

Chill the Cakes

Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.

Cook the Cakes

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the crab cakes, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until they are golden brown and cooked through.

Spicy Remoulade Sauce

Mix the Sauce

In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, chopped capers, lemon juice, paprika, salt, and black pepper. Stir until the sauce is well blended and smooth.

Chill the Sauce

Cover the remoulade sauce and refrigerate for at least 15 minutes before serving to enhance the flavors.