Crab Cakes: 

1. In a medium-size bowl, add ½ cup of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce, 2 teaspoons of hot sauce, the zest of 1 lemon, 1 teaspoon of sea salt, black pepper to taste, and whisk together until thoroughly combined.
2. Once whisked together, whisk in 1 large egg then toss in the crab meat and carefully fold it together.
3. Once mixed together, add in ¾ cup of panko bread crumbs and mix together.
4. Form the crab mixture into 8 even patties and place onto a plastic wrap lined rimmed baking sheet.
5. In a 12” skillet, add in ¼ cup of oil for frying and place over the stove set to medium-high.
6. Once the oil is shimmering, add in the crab cakes in batches then frying for 3-4 minutes or until crispy golden brown. Flip and shallow fry for an additional 3-4 minutes.
7. Remove from plate and let drain on a plate

French Remoulade:

1. In a medium-size bowl, add in 1 egg yolk, 2 teaspoons of dijon mustard, the juice of 1 lemon, salt, and pepper to taste, and whisk together.
2. While continuously whisking, slowly stream in ¾ cup of neutral-tasting oil.
3. Once everything is mixed together and emulsified, add in 3.5 tablespoons of finely chopped pickles, 1 finely chopped shallot, 2 crushed cloves of garlic chopped together with 2 anchovy filets and a little salt smoothed out using the back of a knife until a smooth paste has formed, along with half a bunch of finely chopped chives, and salt and pepper to taste. Whisk until thoroughly combined.