How to Make It
Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high. Add onion, bell pepper, celery, salt, and pepper. Cook, stirring often, until slightly softened, about 3 minutes. Remove from heat, and let cool slightly.
While vegetable mixture cools, stir together mayonnaise, egg, parsley, mustard, lemon juice, Worcestershire, and hot sauce in a medium bowl until combined. Stir in vegetable mixture. Gently fold in crabmeat and 3/4 cup of the panko to combine. Form mixture into 6 patties. Dredge each patty in remaining breadcrumbs to coat.
Preheat oven to 400°F. Heat 2 tablespoons of the oil in skillet over medium-high. Cook 3 crab cakes at a time, until golden brown, about 2 minutes per side. Transfer to a small rimmed baking sheet. Repeat with remaining 2 tablespoons oil and crab cakes.
Bake crab cakes in preheated oven until cooked through and golden crisp, about 10 minutes. Serve with remoulade.