Ingredients

• 1 cup mayonnaise
• 2 tablespoons minced capers (nonpereil)
• 2 tablespoons minced fresh chives
• 2 tablespoons pickle juice
• 1 tablespoon creole mustard
• 1 tablespoon Old Bay seasoning
• 1 lemon, zested and juiced
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 lemon, zested and juiced
• 1/2 cup mayonnaise
• 1 teaspoon Old Bay seasoning
• 1 teaspoon kosher salt
• 3 to 4 dashes hot sauce
• 16 ounces backfin crabmeat
• 1 cup crushed butter crackers, such as Ritz Crackers
• 16 ounces jumbo lump crabmeat

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Instructions

1. Preheat the oven to 400 degrees F.
2. For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
3. For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
4. Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.