1. Gently mix crab meat, scallions, parsley, Old Bay, breadcrumbs and Mayonnaise in medium bowl, be careful not to break up crab lumps. season with salt and pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
2. Divide crab mixture into 4 portions and shape a fat round cake, about 3" across and 1 1/2" high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill 30 minutes. (Can refrigerate up to 24 hours.)
3. Put flour on plate and lightly dredge crab cake. Heat oil in large skillet until hot but not smoking. Gently lay chilled crab cakes in skillet; pan fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot with Remoulade sauce
1/2 c mayonnaise
1/2 t capers, rinsed and drained
1/2 t Dijon mustard
1 garlic clove, chopped coarse
1 1/2 t sweet pickle relish
1 t hot sauce
1 t fresh lemon juice
1 t minced fresh parsley
salt & pepper to taste
Place in blender or food processor and puree.