Step 1

In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay and cayenne until combined.

Step 2

Next fold in crabmeat and breadcrumbs and shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.

Step 3

Add butter and olive oil to the skillet over medium heat.

Step 4

Cook crab cakes for 4-5 minutes on each side until golden brown.

Step 5

Drain on paper towels then serve with lemon slices and a side of this remoulade sauce.