In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Gently mix until well combined, being careful not to break the crab meat.

Add Bindings

Add the breadcrumbs, beaten egg, salt, and black pepper to the crab mixture. Mix gently until all ingredients are incorporated.

Form Patties

Using your hands, form the mixture into patties, about 2 inches in diameter and 1/2 inch thick. Place them on a plate or baking sheet lined with parchment paper.

Chill

Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.

Cook Crab Cakes

Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Zesty Remoulade Sauce Preparation

Mix Sauce Ingredients

In a separate bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, fresh parsley, and hot sauce. Stir until smooth and well blended.

Chill Sauce

Cover the remoulade sauce and refrigerate for at least 15 minutes to allow the flavors to meld.