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1 egg

¼ c. mayonnaise

1 tsp. dijon mustard

1 tsp. finely grated lemon zest

2 tbsp. chopped parsley

1 ½ tsp. Old Bay seasoning

1 lb. fresh lump crab meat

½ c. panko breadcrumbs

2 tbsp. melted butter, plus more for greasing

Lemon wedges and spicy remoulade, for serving

1 c. mayonnaise

2 tbsp. hot sauce

2 tbsp. chopped parsley

1 tbsp. capers, drained and chopped

1 clove garlic, chopped

¼ tsp. paprika

Juice of 1 lemon

½ tsp. kosher salt

¼ tsp. ground black pepper

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1. For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with ⅓-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.

2. For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.

3. Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.

To fry: Add the butter to the skillet over medium heat. Sear the crab cakes until golden, 3 to 4 minutes per side.