Mini Crab Cakes with Remoulade Sauce

Remoulade Sauce:
1 cup mayonnaise
⅓ cup sweet pickle relish, drained
2 tablespoons Dijon or other spicy mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 green onion, chopped
1 tablespoon minced capers
2 tablespoons minced flat-leaf parsley
1 tablespoon horseradish
1 tablespoon lemon juice, or more to taste
1 to 2 teaspoons tabasco sauce, or more to taste
1 teaspoon paprika
1/4 teaspoon cayenne pepper, or more to taste
Kosher salt and freshly ground black pepper

To prepare remoulade sauce:
In a large mixing bowl, combine all ingredients. Taste and adjust seasoning with salt and pepper. Refrigerate to allow the flavors to combine.

Crab Cakes:
1 pound lump crabmeat, picked over to remove shell or cartilage
¼ cup mayonnaise
1½ cups panko breadcrumbs, divided
1 large egg, beaten
2 tablespoons finely minced parsley
2 teaspoons Dijon mustard
2 teaspoons Old Bay seasoning
Kosher salt and freshly ground white pepper
2 tablespoons vegetable oil

To prepare crab cakes:
Combine mayonnaise, ½ cup of the bread crumbs, egg, parsley, Dijon mustard and Old Bay in a medium mixing bowl. Add crab meat to mayonnaise mixture and fold together gently, taking care not to break up the lumps of crab. Taste and adjust seasoning with salt and pepper. Using moistened hands, gently form the mixture into 12 crab cakes. Place on a parchment-lined plate or baking sheet and refrigerate for at least 30 minutes.

Procedure:
Preheat oven to 200°F and place a rack in the center. Set a wire rack over a rimmed baking sheet.

To finish crab cakes:
Pour remaining 1 cup of breadcrumbs into a shallow dish. Gently roll crab cakes in bread crumbs, pressing lightly to coat. Pour vegetable oil into a large skillet and heat over medium heat until hot but not smoking. Working in batches, place the crab cakes in skillet, leaving 1-inch of space around each. Cook until crab cakes are golden brown, flipping once with a spatula, about 3 to 4 minutes per side. Transfer crab cakes to a wire rack and season immediately with salt. Place rack and baking sheet in preheated oven to keep crab cakes warm. Repeat the process with the remaining crab cakes. 

To serve:
Transfer crab cakes to a serving platter and top with a tablespoon of the remoulade sauce. Serve immediately.