Mini Crab Cakes with Remoulade Sauce

Ingredients

• 1 pound lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 2 tablespoons fresh parsley, finely chopped
• 2 green onions, finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 3/4 cup remoulade sauce
• 1 lemon, cut into wedges