Place the saltine crackers in a food processor and blend.
In a large bowl add the mayo, saltine cracker crumbs, dijon mustard, lemon juice, lemon zest, old bay seasoning, egg, and salt and mix well.
Gently fold in the crab meat. Cover and refrigerate for one hour.
Tightly form the crab cakes and place them on a baking sheet and refrigerate for 10 minutes.
Add some butter and oil to a hot skillet and cook the crab cakes for 4-5 minutes on each side over medium heat.
To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the capers and blend until smooth. Stir in the capers and season with salt and pepper.
Serve the crab cakes immediately with remoulade sauce and enjoy! Garnish with fresh parsley, if desired.