In a mixing bowl, whisk together the ½ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp capers, 1 tbsp fresh lemon juice, ½ tsp hot sauce such as Tabasco, 1 tsp Old Bay seasoning, and minced clove garlic minced until smooth and combined. Taste and adjust seasoning. Cover and refrigerate until ready to serve — it only gets better as it sits.

In a mixing bowl, whisk together the ½ cup mayonnaise, 1 egg lightly, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp Old Bay seasoning, ½ tsp hot sauce such as Tabasco, 1 tbsp fresh lemon juice, ½ tsp kosher salt, and ¼ tsp black pepper freshly ground until fully combined.

Add the finely diced stalks celery very finely diced and 2 tbsp red bell pepper very finely diced to the mixture and stir to combine.

Add the crab meat and 2 tbsp fresh parsley finely chopped. Using a spatula or your hands, gently fold everything together — you want to keep large lumps of crab intact. Do not overmix.

Add the ½ cup panko breadcrumbs plus extra for coating and fold in gently until just incorporated. The mixture should hold together when pressed but still feel moist. If it seems too wet, add another tablespoon of panko breadcrumbs plus extra for coating.

Divide the mixture into 8 equal portions (about ⅓ cup each). Shape each portion into a patty about 1 inch thick and 3 inches wide. Press extra ½ cup panko breadcrumbs plus extra for coating lightly onto both sides of each patty. Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

When ready to cook, heat the 3 tbsp unsalted butter and 2 tbsp vegetable oil together in a large skillet over medium-high heat. The combination of unsalted butter and 2 tbsp vegetable oil raises the smoke point while adding rich flavor. Heat until the 3 tbsp unsalted butter is melted and the foam subsides.

Working in batches if needed to avoid crowding, carefully place the crab cakes in the skillet. Cook undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.

Gently flip each crab cake using a spatula and cook for another 3 to 4 minutes on the second side until golden brown and heated through. The internal temperature should reach 165°F. Do not press down on the cakes.

Transfer the cooked crab cakes to a paper-towel-lined plate to drain briefly. If cooking in batches, keep finished cakes warm in a 200°F oven while the remaining cakes cook.

Plate the crab cakes and serve immediately with a generous dollop of remoulade on the side and 1 whole lemon cut into wedges wedges for squeezing. Garnish with fresh fresh parsley finely chopped if desired.