For the crab cakes:
1 pound lump crab meat
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 green onions, chopped
1 large egg, lightly beaten
1/2 cup panko crumbs, plus additional for dredging
1/4 cup lemon juice (about 2 lemons)
2 tablespoons mayonnaise
2 teaspoons mustard powder
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
Lemon wedges, for garnish
For the rémoulade:
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sweet relish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish sauce
Couple dashes of hot sauce
Squeeze of lemon
For the crab cakes, combine the crab meat, bell peppers, and green onions in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4-cup measuring cup, scoop out crab mixture and form into a patty with your hands. Dredge the cakes in additional panko crumbs until completely covered. Arrange the cakes on a sheet pan and chill until ready to cook.
Heat a few glugs of canola or safflower oil in a large aluminum or cast iron skillet over medium-high to high heat. Cook crab cakes (in two batches if necessary, adding more oil as needed) until crispy and light golden-brown, 2 to 3 minutes per side. Keep the crab cakes hot in a warm oven, if desired. Serve with a lightly dressed arugula salad, a couple of lemon wedges, and a dollop of rémoulade.
For the rémoulade, combine all of the ingredients in a small bowl and chill for at least 4 hours. Adjust seasonings to suit personal taste, if desired.