Finely dice the celery and green onions and mince the parsley. Measure out the mayonnaise, egg, Dijon, Worcestershire, hot sauce, lemon juice, Old Bay, salt, and pepper so everything is ready.

Combine wet ingredients

In a medium bowl whisk together 1/4 cup mayonnaise, the egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and 1 tablespoon fresh lemon juice until smooth and fully combined.

Fold in aromatics and binder

Add the minced parsley, diced celery, and diced green onion to the bowl and stir to combine.

Add crab and breadcrumbs

Gently fold in 1 pound lump crab meat and 3/4 cup breadcrumbs (or panko). Use a light hand to keep some lumps of crab intact. Do not overmix — mix only until ingredients are evenly combined. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons more breadcrumbs.

Chill to firm

Cover the bowl and refrigerate the crab mixture for 20–30 minutes to allow the binder to firm up. Chilling makes forming cakes easier and helps them hold their shape during cooking.

Forming & Coating

Line a sheet pan with parchment or wax paper. Portion the chilled crab mixture into 6 equal portions (about 4 ounces each) for smaller cakes or 4 portions for larger cakes. Gently shape each portion into a compact round patty about 1 inch thick. Avoid packing too tightly so the interior stays tender.

Place 1/2 cup additional breadcrumbs or panko in a shallow bowl or plate. Lightly press each patty into the breadcrumbs to coat the exterior, shaking off excess. For a lighter crust, press only one side and reserve some crumbs to sprinkle on during cooking.

Frying

Heat a large nonstick or stainless steel skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons vegetable oil and let the butter melt and begin to foam but not brown.

When the fat is shimmering and hot (about 325–350°F / moderate), add the crab cakes, spacing them so they don’t touch. Cook without moving for 3–4 minutes until the bottom is deep golden brown and a crust has formed.

Carefully flip each crab cake and cook the other side 3–4 minutes until golden and the internal temperature reaches 145°F (or hot and flaky). If the exterior browns too quickly before the center is heated, reduce heat to medium-low and cover the pan for 1–2 minutes to finish cooking gently.

Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain and rest for 2 minutes. Repeat with remaining crab cakes, adding a little more butter or oil to the pan if needed.

Optional Tartar/Lemon Aioli

While the crab cakes cook, make the sauce by whisking together 1/2 cup mayonnaise, 1 tablespoon finely chopped dill pickle or capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust lemon, salt, or pickle to preference.

Serve the crab cakes hot with a dollop of the tartar/lemon aioli and lemon wedges on the side.