Inspect the lump crabmeat for shells and cartilage, picking out any pieces. Gently break up any large lumps so crab stays in chunks but not paste-like.

Combine dry and wet binders

In a medium bowl combine 3 tablespoons panko, 3 tablespoons mayonnaise, beaten egg, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce, 2 tablespoons chopped parsley, sliced scallion, 1 teaspoon lemon zest, 1 teaspoon Old Bay, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix gently until just combined — do not overwork.

Fold in crab

Fold the crabmeat into the binder mixture using a spatula or wide spoon. Work gently to retain lumps of crab. If mixture feels too wet to form, add up to 1 additional tablespoon panko, 1 tablespoon at a time.

Portion and chill

Divide mixture into 8 equal portions (about 2 ounces each) and gently form into 8 cakes roughly 2.5–3 inches in diameter and about 3/4 inch thick. Place cakes on a tray lined with parchment and refrigerate uncovered for 20–30 minutes to firm (this helps them hold while pan-frying).

Heat pan

Heat a large nonstick or stainless steel skillet over medium heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. Allow butter to foam and oil to shimmer but not smoke; reduce heat slightly if necessary to maintain steady medium heat.

Pan-fry crab cakes

Carefully place chilled crab cakes in the pan, leaving space between them. Cook without moving for 3–4 minutes until the underside is golden brown and a crust forms. Gently flip with a thin spatula and cook 2–3 minutes more until the second side is golden and internal temperature reaches about 145°F (or cakes are heated through). If browning too quickly, lower heat and add a touch more butter.

Rest

Transfer cooked crab cakes to a warm plate or sheet and loosely tent with foil for 3 minutes to rest while you finish plating.

Wasabi - Lime Aïoli

While the cakes chill or fry, make the aïoli. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon prepared wasabi paste (adjust to preferred heat), 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest, 1/2 teaspoon grated garlic, and 1/2 teaspoon honey if using. Whisk until smooth. Season with 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust lime or wasabi for brightness and heat. Refrigerate until ready to serve.

To Finish & Serve

Plate: Spoon about 1 tablespoon of wasabi-lime aïoli onto each plate or place in a small ramekin for dipping. Arrange 1–2 crab cakes per appetizer plate on top of a small bed of microgreens or baby arugula if using.

Garnish: Sprinkle finely chopped chives or parsley over the crab cakes, add a lemon wedge on each plate and an extra drizzle of aïoli if desired.

Serve immediately while crab cakes are warm and crisp.