For the crab cakes:
Gently fold the lump crab meat with all of the ingredients up to the canola oil. Add extra Old Bay Seasoning as desired. Using a 2 1/2 inch ring mold (or your hands) shape the crab cakes. Place them on a parchment-lined baking sheet and refrigerate for 1 hour. Heat 4 tablespoons of oil in a non-stick skillet. Remove the crab cakes from the refrigerator, coat both sides in panko, pressing the crumbs into the crab cake. Once the oil is shimmering, gently place the crab cakes in the pan without overcrowding them. Fry the crab cakes for 3 to 5 minutes on each side, or until very golden brown, remove from the pan, and set aside. To assemble the sliders, place the crab cake on the toasted bun, top with frisée, smother the bun top with remoulade and enjoy!
For the spicy remoulade:
Mix all ingredients together. Let sit in the refrigerator until ready to use.