Mix: In a medium-sized mixing bowl, gently stir crab, crushed crackers, Cajun seasoning, basil, and mustard powder together; set aside.
Egg mixture: In a small bowl, gently beat the egg. Then add green onion, pimentos, lemon juice, and lemon zest, then mix.
Combine: Gently combine the egg mixture with the crab mixture. Form into burger-size cakes. About 4 ounces each if making 4. Place patties on a parchment paper or wax paper lined pan.
Refrigerate cakes for 30 min to 1 hour before cooking.
Prep Oil: Add oil to a nonstick pan over medium heat; do not remove cakes from the refrigerator until the pan is hot and ready to cook.
Fry: Cook the cakes on each side for 3 to 4 minutes until golden brown. When done, remove them from the pan and place them on a baking sheet lined with paper towels.
Build: Assemble the sandwich and top with your favorite Remoulade sauce.
Notes
Type of Crab: You can use canned crab meat as long as you thoroughly drain it to remove excess liquid. Fresh or frozen crab meat can also be used if you prefer.To Store Leftover Crab Cakes: Store leftover cooked crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.