Step 1: Prepare the Zesty Remoulade Sauce: In a small bowl, whisk together all remoulade ingredients until well combined. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This can be made up to 2-3 days in advance.
Step 2: Prepare the Crab Cake Mixture: In a large bowl, gently combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley. Mix until just combined.
Step 3: Add Crab and Breadcrumbs: Gently fold in the lump crab meat and 1/2 cup of panko breadcrumbs. Use a light hand to avoid breaking up the crab lumps. Season with salt and pepper. The mixture should be just wet enough to hold together. If it feels too loose, add another tablespoon or two of panko.
Step 4: Form the Crab Cakes: Divide the mixture into 8 equal portions and gently form them into patties, about 1-inch thick and 2.5-3 inches in diameter. Be careful not to compress them too tightly. Place the formed crab cakes on a plate or baking sheet lined with parchment paper.
Step 5: Chill: Refrigerate the crab cakes for at least 30 minutes. This step is crucial for helping them hold their shape during cooking.
Step 6: Pan-Fry the Crab Cakes: Heat butter or olive oil in a large non-stick skillet over medium-high heat. Once the butter is melted and shimmering, carefully place the crab cakes in the skillet, leaving some space between them. Do not overcrowd the pan; cook in batches if necessary.
Step 7: Cook Until Golden: Cook for 3-5 minutes per side, or until golden brown and heated through. The internal temperature should reach 160°F (71°C).
Step 8: Serve: Carefully remove the cooked crab cakes from the skillet. Serve immediately with a generous dollop of the Zesty Remoulade Sauce and fresh lemon wedges. Enjoy your delicious homemade crab cakes!