Sweet lump crab meat is the whole point here, gently folded together with Dijon mustard, a splash of Worcestershire, punchy Old Bay, and a bright hit of lemon and hot sauce, so every bite stays briny and full of flavor. The patties get pressed into neat rounds, chilled until firm, then pan-fried in butter and oil until the outsides turn deep golden and crisp while the inside stays tender and packed with visible chunks of crab. A quick caper-studded remoulade with more Dijon, lemon, and smoked paprika brings a tangy, savory finish that plays perfectly against the rich, seared crab cakes. These come together as elegant little bites that work just as well as a party appetizer as they do a light dinner with a squeeze of lemon on the side. It's a genuinely great option to add to a gluten free spread, no one at the table will guess these started as a special-occasion classic.
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Make the remoulade: whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, and smoked paprika in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, and lemon juice until combined. Stir in the parsley and green onion tops.
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