In a mixing bowl, whisk together all remoulade ingredients until well combined; set aside.
Generously spray a large nonstick skillet with cooking spray and place over medium-high heat.
In a large bowl, mix together egg, mayo, parsley, dijon, Worcestershire sauce, Old Bay, lemon juice and salt. Add crab meat and breadcrumbs and mix until just combined. Form into 6 equal patties (3.7 ounces each).
Carefully place crab cakes in prepared skillet and cook for 4-5 minutes on each side, until golden brown. Remove crab cakes from pan and serve topped with remoulade (1.2 ounces each).