Stir together potatoes, egg, 1 tablespoon bread crumbs, 1 tablespoon flour, shallot, parsley, lemon zest, lemon juice, salt, and pepper in a large bowl until combined.

Add crabmeat and gently stir to combine.

Shape into 20 patties, about 2-inches wide. I used a large cookie scoop (about 2 tablespoons) to scoop out even amounts for each patty.

Stir together remaining 1/4 bread crumbs and 1/4 flour. Coat patties with crumb mixture and shake off excess.

Place patties on a baking sheet and chill for 1 hour.

Put enough oil in a large skillet or sauté pan to coat the bottom.

Heat oil over medium-high heat to about 350°F (you can tilt the pan and use an instant-read thermometer to check temperature).

Cook potato crab cakes a few at a time until the bottom is browned, about 2 to 3 minutes.

Carefully flip cakes over and lightly press down with a spatula until the patties are about 2 1/2 inches wide.

Cook cakes until bottom is browned, for 2 to 3 minutes. Transfer cooked cakes to a plate or tray lined with paper towels to drain.

Add more oil as needed between batches.

Serve warm with remoulade sauce.