In a large mixing bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, egg, lemon juice, chopped parsley, sliced scallions, Old Bay seasoning, salt and black pepper. Whisk until smooth and well blended.

Gently fold the lump crab meat into the dressing mixture, taking care to keep lumps of crab intact. Add the 3 oz breadcrumbs (or panko) and gently fold until mixture holds together when pressed. If mixture seems too wet, add up to 1–2 tablespoons additional breadcrumbs.

Divide mixture into 6 equal portions (about 3 oz each) and gently shape into patties about 3 inches across and 3/4 inch thick. Press the outer edge lightly to seal. Chill the patties on a parchment-lined tray in the refrigerator for 20–30 minutes to firm (this helps them hold during cooking).

Place the additional 1/2 cup breadcrumbs or panko on a plate. Lightly dredge each chilled patty in the breadcrumbs, pressing lightly so crumbs adhere to the surface. Shake off excess.

Heat a large skillet over medium heat and add 2 tablespoons butter and 1 tablespoon vegetable oil. When butter is melted and begins to shimmer, add crab cakes spaced apart. Cook without moving until golden brown and crisp, about 3–4 minutes per side. Turn carefully with a spatula and cook the second side another 3–4 minutes until golden and cooked through. If cakes brown too quickly, reduce heat to medium-low and finish cooking—internal temperature should be about 145°F (63°C).

Transfer cooked crab cakes to a warm plate and keep loosely covered while you make the sauce, or keep warm in a 200°F (95°C) oven for up to 15 minutes.

Lobster Cream Sauce

In a medium saucepan over medium heat melt 2 tablespoons butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the tomato paste and cook, stirring, for 1 minute to deepen flavor. Pour in the white wine (or seafood stock) and scrape up any browned bits; simmer until liquid is reduced by about half, roughly 2–3 minutes.

Reduce heat to medium-low and stir in the heavy cream. Bring to a gentle simmer and cook until sauce thickens slightly and coats the back of a spoon, about 4–6 minutes. Do not boil vigorously.

Add the chopped cooked lobster meat to the sauce to warm through, about 1–2 minutes. Stir in lemon juice, salt and black pepper. Taste and adjust seasoning if needed.

Finish by stirring in chopped chives or parsley. Keep the sauce warm until ready to serve.

To serve: Spoon a generous 2–3 tablespoons of lobster cream sauce onto each plate, place 1 or 2 crab cakes on top (depending on desired portion), and drizzle additional sauce over the cakes. Garnish with extra chopped chives or a lemon wedge if desired.