In a bowl, gently mix together the lump crab meat, crushed saltine crackers, Old Bay seasoning, mayo, Dijon mustard, egg, lemon juice, Worcestershire sauce, and lemon zest until just combined.

Using your hands, shape the mixture into 4 evenly-sized cakes.

Heat oil in a skillet over medium heat. Once hot, gently place the crab cakes in the pan and cook for about 3-4 minutes on each side.

In another bowl, whisk together the mayo, lemon juice, finely diced onion, minced garlic, Dijon mustard, paprika, sriracha sauce, and capers.

Place the golden crab cakes on a platter and serve them with the remoulade sauce on the side.