For the Crab Cakes

• 450 g (1 lb) lump crab meat, drained and picked over
• ¾ cup breadcrumbs or panko
• ¼ cup mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped green onion
• ½ tsp Old Bay seasoning
• ¼ tsp garlic powder
• ¼ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp butter
• 2 tbsp vegetable oil

For the Remoulade

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp finely chopped pickles or relish
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp capers, finely chopped
• 1 tbsp finely chopped parsley
• ½ tsp paprika
• ¼ tsp garlic powder
• Salt and black pepper, to taste