Crab cakes are always the first appetizer to disappear off the buffet table. It is important to chill the uncooked crab cakes before you coat them in breadcrumbs so that they keep their shape when you fry them.

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

To prepare crab cakes: Combine mayonnaise, ½ cup of the bread crumbs, egg, parsley, Dijon mustard and Old Bay in a medium mixing bowl using a silicone spatula. 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 8 crab cakes. Place on a parchment-lined plate or baking sheet and refrigerate for at least 30 minutes.

To prepare remoulade sauce: In a large mixing bowl, combine mayonnaise, pickle relish, mustard, Worcestershire sauce, capers, parsley, horseradish, lemon juice and Tabasco®. Taste and adjust seasoning with salt and pepper.

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 fish 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 teaspoonful of the remoulade sauce. Serve immediately.