Combine mayonnaise, paprika, cayenne, mustard, relish, hot sauce and Creole seasoning in a small bowl. Stir until well mixed; season to taste with salt and pepper. Cover and chill.
Whisk together eggs, Challenge Lawry’s Seasoned Salt Butter Snack Spread, smoked paprika, celery, parsley, ½ teaspoon salt and ½ teaspoon pepper until combined. Add cracker crumbs and crab meat and fold together until just combined.
Shape into 6 large crab cakes (about ⅓ cup each) and place on a large plate. Cover and refrigerate for at least 1 hour.
Preheat a grill or smoker to 250°F and set it up for indirect heat. If using a gas grill, place a handful of dry wood chips on a large piece of aluminum foil and fold it up into a sealed pouch. Poke holes in the pouch, then remove the grates and place the packet directly on top of a burner (before it’s on). Turn on that burner and leave the other side off. Close the grill and let it heat up and fill with smoke.
Heat canola oil in a large skillet over medium-high heat until it shimmers. Fry crab cakes until a deep golden brown crust forms, about 3 minutes per side. Transfer to a quarter sheet pan or other small baking sheet.
Place baking sheet with crab cakes into the grill or smoker and smoke for 30 minutes.
Remove from smoker and serve hot, with lemon wedges and spicy remoulade sauce.