1 ½ cup mayonnaise
3 large egg, beaten
3 tablespoon Dijon mustard
3 tablespoon Worcestershire sauce
1 ½ teaspoon hot sauce
3 pound jumbo lump crab meat, picked over
1 cup Panko Bread Crumbs
1/4 cup canola oil
Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.  In a medium bowl, lightly toss the crabmeat with the Panko crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.  Scoop the crab mixture into 24 - 1/3-cup mounds; lightly pack into 24 patties, about 1 1/2  inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.  Transfer the crab cakes to plates and serve with lemon wedges.

Remoulade Dipping Sauce Recipe:
2 cups mayonnaise
1 cup mustard (Creole mustard if possible)
1 1/2 T sweet paprika
1 T Patter Fam Heatnik Red Cajun seasoning.
1 T prepared horseradish
2 tsp. pickle juice (dill or sweet, your preference)
2 tsp. Patter Fam Cayenne hot sauce (Crystal, or Tabasco can substitute)
2 large cloves garlic, smashed and minced

Whisk together all the ingredients. Cover and chill for at least 1 hour.