Preheat & Toast Breadcrumbs: Preheat oven to 350°F (175°C). Heat 1 tablespoon oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring constantly, until golden brown (2-4 minutes). Watch carefully to prevent burning. Transfer to a shallow bowl to cool.

Drain Crab: Place crab meat in a fine mesh strainer and gently pat dry with paper towels to remove excess liquid.

Sauté Vegetables: In the same skillet, sauté onion, bell pepper, and Serrano pepper (if using) until softened, about 3 minutes. Set aside to cool slightly.

Make Crab Mixture: In a large bowl, gently combine drained crab, sautéed vegetables, parsley, lemon zest, garlic powder, Dijon mustard, mayo, cayenne, and smoked paprika. Fold gently to keep crab lumps intact. Taste and add salt/pepper only if needed (crab meat is often briny).

Form Patties: Divide mixture into 7-8 portions. Gently roll into balls and press slightly to form ¾ inch thick patties.

Set Up Breading Station: Place flour in one shallow bowl. Beat eggs in a second bowl. Place toasted breadcrumbs in a third bowl.

Bread Crab Cakes: Coat each patty in flour, shaking off excess. Dip in egg, letting excess drip off. Finally, coat evenly in toasted breadcrumbs, pressing gently to adhere. Place on a plate.

Bake: Place breaded crab cakes on a parchment lined baking sheet. Bake for 15 minutes, until crust is golden brown, crisp, and set.

Serve: Serve immediately with remoulade sauce and lemon wedges.