Crab Cakes with Remoulade Sauce

Make the Crab Cakes: In a large bowl, gently combine crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, onion, parsley, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Mix until just combined.
Form the Crab Cakes: Shape the crab mixture into 8-10 patties.
Fry the Crab Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, or until golden brown and cooked through.
Make the Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, dill pickles, parsley, lemon juice, hot sauce (if using), salt, and pepper.
Serve: Serve the crab cakes immediately with the remoulade sauce.
Tips:

You can use any type of crab meat you like for this recipe.
For a spicier crab cake, add a pinch of cayenne pepper to the mixture.
Serve the crab cakes with your favorite side dishes, such as coleslaw, fries, or a salad