Step 1: Prepare the Crab Mixture

In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Cajun seasoning, paprika, salt, pepper, parsley, and green onions. Be careful not to break up the crab meat too much; you want to maintain chunks for better texture.

Step 2: Form the Crab Cakes

Divide the mixture into six equal portions and shape them into patties about 3/4 inch thick. Place the patties on a parchment-lined plate or tray and refrigerate for 20–30 minutes. Chilling helps them hold their shape during cooking.

Step 3: Make the Remoulade Sauce

In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, Cajun seasoning, and capers. Cover and refrigerate until ready to serve.

Step 4: Cook the Crab Cakes

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Serve and Garnish

Serve the crab cakes warm with a dollop of remoulade sauce, a wedge of lemon, and a sprinkle of fresh parsley.