Pick through the lump crab meat and remove any cartilage or shells. Place crab meat in a large bowl and gently break up large clusters, keeping lumps where possible for texture.

Combine binders

In a separate bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon Creole seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Soffritto

Heat 1 tablespoon butter and 1 tablespoon oil in a small skillet over medium heat. Add the diced yellow onion, red and green bell peppers, celery and minced garlic. Sauté, stirring occasionally, until vegetables are softened and fragrant, about 4–6 minutes. Remove from heat and let cool slightly.

Mix crab cake base

Add the cooled vegetables, 3/4 cup breadcrumbs, 2 tablespoons minced parsley and chopped green onions to the bowl with the crab. Pour the binder mixture over the crab and gently fold to combine, taking care not to overwork the meat. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons extra breadcrumbs. Taste a small bit of the mixture and adjust seasoning if needed.

Form cakes

Divide the mixture into 8 (for appetizer size) equal portions (about 2 ounces each) and gently shape into compact patties about 2.5–3 inches across and 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for 20–30 minutes to set (this helps them hold when pan-searing).

Coating & Pan-Searing

Preheat and prepare coating

Place 1/4 cup flour in a shallow dish and 1/2 cup panko in another shallow dish. Lightly dredge each chilled crab cake in flour, shaking off excess, then press the sides into panko for a light crust. Return to the tray and let rest for 5 minutes to adhere.

Pan-sear

Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon oil. When bubbling but not smoking, add crab cakes in a single layer without crowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until a golden-brown crust forms, then carefully flip and cook the second side 3–4 minutes until golden and heated through. If crust browns too fast, lower the heat slightly. Add remaining tablespoon butter at the end and spoon the butter over the cakes for gloss and flavor.

Rest and serve

Transfer cooked crab cakes to a plate lined with paper towels to drain briefly. Serve warm topped with lemon wedges and optional remoulade on the side. Garnish with additional minced parsley or sliced green onions if desired.

Optional Remoulade

While crab cakes chill or cook, whisk together 1/2 cup mayonnaise, 1 teaspoon mustard, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 teaspoon lemon juice, 1 teaspoon minced pickle and 1/4 teaspoon salt in a small bowl. Adjust seasoning and chill until ready to serve.