Heat oven to 350 degrees.
Heat a large sauté pan and add the olive oil. Sauté the diced onion, red bell pepper and celery over medium heat until soft. Allow to cool.
Place the cooled cooked vegetables in a large mixing bowl. Gently mix in the beaten eggs, lemon juice, chopped parsley, mustard, tabasco, Worcestershire, salt, and pepper. Mix in half the panko bread crumbs (3/4 cup).
Fold in the lump crab meat, taking care not to break up the larger pieces of crab as much as possible.
Divide the crab cake mix into 8 portions, about 3-3 ½ oz each. Form the mixture into round patties, about 1” thick. Spread remaining panko bread crumbs on a plate and then press each of the crab cakes into it to coat both sides.
If possible, refrigerate the crab cakes for at least 2 hours before cooking. This will help prevent them from breaking apart during the cooking process.
To cook, heat a large sauté pan and add half the canola oil. Swirl to coat the bottom of the pan. Using a spatula, gently place 4 of the crab cakes in the pan. Allow one side of the crab cake to brown (about 2-3 minutes). Gently turn the crab cakes over in the pan with a spatula. Cook for another 2 minutes then transfer to a baking sheet.
Repeat with remaining four crab cakes and oil. Place the crab cakes on the baking sheet and put them all in the hot oven. Cook for 5-6 minutes or until hot all the way through. Finishing in the oven helps prevent the crab cake from getting burned on the outside before it is fully cooked and hot on the inside.
Serve with Spicy Yogurt Remoulade or Classic Remoulade.