Step 1

Arrange a rack in the bottom third of the oven and heat the oven to 425°F.

Step 2

Finely grate the zest of 1 small lemon into a large bowl (about 2 teaspoons). Halve the zested lemon and set aside. Finely chop the leaves of 6 sprigs fresh parsley to get about 3 tablespoons and add it to the bowl of lemon zest.

Step 3

Add 1 large egg and whisk with a fork until broken up. Add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, and 1/2 teaspoon kosher salt. Whisk with a fork to combine.

Step 4

Drain 1 pound jumbo lump crab meat and pick the meat over for shells. Add the crab and 1/4 cup panko breadcrumbs to the bowl. Gently toss to combine, being careful not to break up the crab too much. Cover and refrigerate for 10 minutes.

Step 5

Meanwhile, line 2 plates with parchment paper. Drizzle 2 tablespoons olive oil onto a rimmed baking sheet and use your hands to coat the pan evenly with the oil.

Step 6

Shape the crab mixture firmly into 8 (1/3-cup) patties that are about 3-inches in diameter. Place on the parchment-lined plates and refrigerate for at least 10 minutes or up to 1 hour.

Step 7

Transfer the crab cakes to the prepared baking sheet, spacing them evenly apart. Bake until the crab cakes lift easily off the baking sheet with a thin metal spatula and are lightly browned on the bottoms, about 10 minutes. Carefully flip and continue to bake until the second side lifts easily off the pan and is lightly browned, 5 to 8 minutes more. Transfer to individual plates. Squeeze the juice from the reserved halves of the zested lemon over the crab cakes just before serving.