In a medium bowl combine 1 cup lump crab meat, 1/2 cup panko, 3 tablespoons mayonnaise, 1 teaspoon Dijon, 1 lightly beaten egg, 2 teaspoons finely chopped shallot, 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1/2 teaspoon Old Bay, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Gently fold ingredients until incorporated, taking care to keep lumps of crab intact. Do not overmix.

Form cakes

Divide mixture into 6 equal portions (about 2 tablespoons each) and shape into compact 2.5–3 inch patties about 1/2 inch thick. Place on a baking sheet and chill in refrigerator for 20–30 minutes to help hold their shape.

Cook crab cakes

Heat a large skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon neutral oil. When butter foams and is hot but not smoking, add crab cakes (work in batches if needed) and cook until golden brown, about 3–4 minutes per side. Carefully flip and cook other side until crust is golden and interior reaches 145°F or is set, another 3–4 minutes. Transfer to a paper-towel-lined plate and keep warm.

Tarragon Remoulade

While crab cakes chill or cook, make remoulade. In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon finely chopped capers, 1 tablespoon chopped tarragon, 1 teaspoon finely chopped cornichon, 1/4 teaspoon Worcestershire sauce and 1 teaspoon hot sauce (optional). Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or seasoning. Refrigerate until serving.

Piquillo Peppers

Toss 3/4 cup drained sliced piquillo peppers with 1 teaspoon olive oil, 1/2 teaspoon sherry vinegar, a pinch (1/16 tsp) salt and a pinch (1/16 tsp) black pepper. Let sit at room temperature for at least 10 minutes to meld flavors.

Pickled Vegetable Slaw

In a small bowl whisk 2 tablespoons rice vinegar, 1 teaspoon sugar, 1/8 teaspoon salt and 2 tablespoons water until sugar dissolves. Add shredded cabbage (1 cup), shredded carrot (1/2 cup) and 2 tablespoons thinly sliced red onion. Toss to combine and allow to pickle for 10–15 minutes, tossing once. Season with a little black pepper before serving.

Garnish & Assembly

Plate two or three warm crab cakes per serving (depending on portion). Spoon a tablespoon of tarragon remoulade on the plate or spread a thin smear beneath each cake. Arrange a small mound (about 2–3 tablespoons) of pickled vegetable slaw beside the cakes and scatter a few dressed piquillo pepper strips on top or alongside. Garnish with microgreens or chopped chives and serve with lemon wedges.