• Preheat your oven to 350 degrees F.
• Add a tablespoon of oil and the breadcrumbs. Stir occasionally until the breadcrumbs are an even golden brown and then set aside. Watch it carefully as it can burn easily.
• Make sure your lump crab meat is well drained of any liquid if it came stored in a brine. This will ensure your crab cakes don't get soggy.
• Saute the onion, red bell pepper, and serrano pepper until soft, about 3 minutes. Add this into a large bowl along with the crab, parsley, lemon zest, garlic powder, mayo, dijon, cayenne, and smoked paprika. Gently fold the mixture together so as not to break up the crab meat too much. Taste to see if it needs salt & pepper. Crab meat is stored in a brine so it will already have added salt.
• Divide the crab mixture into 7 - 8 sections. Roll them tightly into patties and slightly press down on them to create disk shapes.

Bread the Crab Cakes

• Crack two eggs into a bowl and give it a good mix. Next add the flour and breadcrumbs each on a separate plate.
• First coat the crab cakes in flour, then dip it into the eggs. Finally coat them with the toasted breadcrumbs. Make sure the breadcrumbs completely cover the crab cake and press it in tightly. Repeat this for all your crab cakes.
• Bake your crab cakes for about 15 minutes until the crust sets and feels crispy. Serve with this remoulade crab cake sauce.