On a sheet pan or plate, empty your lump crab and pick through to make sure there are no shells that were left behind.

In a large bowl add: 1 large egg, 1 Tbsp Mayo, 1 Tsp Dijon mustard, 1/2 tsp dry mustard, 1 1/2 tsp old bay, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp lemon juice, 1 tsp lemon zest, 1/4 tsp kosher salt. Whisk all the ingredients together until fully incorporated.

Add all the crab into the wet ingredients, followed by the parsley and ⅓ cup breadcrumbs. Using a silicone spatula, gently fold the crab into the sauce until it is fully and evenly coated. Take a small amount into your hand and press it together, if it still crumbles add a little more breadcrumb.

To form the crab cakes I use a 3-inch ring mold, you can also use a measuring cup, or just form them in your hand. The amount will make 6 large or 8 medium sized crab cakes. If using the ring mold place it onto a sheet pan, then spoon in the crab pressing it down and into all the sides as you fill it. Repeat with remaining crab mix.

While the crab cakes are in the refrigerator, make the remoulade sauce. In a medium bowl add: 2/3 Mayo, 2 cloves minced garlic, 2 tsp chopped chives, 1 Tbsp Dijon, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp lemon zest, 1 1/2 tsp horseradish, Pinch cayenne, 3/4 tsp smoked paprika, 1/4 tsp kosher salt. Whisk together until sauce is fully incorporated. Taste and adjust if necessary. When I adjust I usually add a bit more cayenne for heat or more lemon juice. Place in the refrigerator until ready to use.

In a cast iron skillet over medium heat, heat enough oil to cover the bottom of the skillet. If you have a thermometer you want the oil to be at 350F. Once the oil is hot carefully add 2 crab cakes spaced apart (you can add more, but do not crowd pan). Allow the crab cake to cook on the first side for 2-3 minutes or until it is golden brown. Carefully using a spatula, flip the crab cake over. If it is burning, the oil is too hot. Cook on the other side for another 2-3 minutes, remove from the oil, and place on a rack, or a plate of paper towels to absorb oil. Repeat with remaining crab cakes.

Crab cakes are best served warm. Serve with remoulade sauce on bottom and crab cake placed on top or dollop the remoulade on top of each crab cake. Enjoy!