Add mayonnaise, Dijon mustard, Worcestershire sauce, egg, chopped parsley, sliced green onions, old bay, salt, and black pepper to the crab. Gently fold ingredients together with a rubber spatula, taking care not to break up the lumps of crab. The mixture should hold together but remain chunky.

Fold in the 3 tablespoons breadcrumbs. If mixture feels too loose to form cakes, chill 15–30 minutes to firm up. Taste for seasoning and adjust salt or pepper if needed.

Portion the mixture into 8 equal portions (about 2 oz / 55–60 g each) and gently shape into 3/4–1 inch thick round cakes. Lightly dust both sides of each cake with the 1 tablespoon flour; shake off excess.

Pan sear

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons butter. When butter stops foaming and pan is hot (but not smoking), add crab cakes without crowding—work in batches if necessary.

Cook 3–4 minutes on the first side until nicely browned, then carefully flip and cook another 2–3 minutes until the second side is golden and internal temperature reaches 145°F (or cakes are hot through). If cakes brown too quickly, reduce heat to medium. Add extra butter or oil if pan looks dry between batches.

Transfer cooked crab cakes to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Mango Green Tomato Chow Chow

Combine diced mango, diced green tomato (or tomatillo), diced red bell pepper, finely diced red onion, minced jalapeño (if using), and chopped cilantro in a medium bowl.

In a small bowl whisk together white vinegar, sugar, lime juice, and 1/2 tsp salt until sugar dissolves. Pour dressing over the fruit/vegetable mixture and toss gently to combine.

Taste and adjust seasoning—add more vinegar or a pinch more sugar if you want brighter or sweeter balance. Let sit at room temperature for 10–15 minutes to meld flavors, or refrigerate up to 1 hour ahead. Drain any excess liquid before serving if very wet.

Nashville Mustard Sauce

In a small bowl whisk together Creole/brown mustard, Dijon, honey, apple cider vinegar, hot sauce, mayonnaise (if using), smoked paprika, salt, and black pepper until smooth and emulsified.

Taste and adjust: add more honey for sweetness, more hot sauce for heat, or a splash more vinegar for tang. Keep chilled until ready to serve; bring to room temperature briefly before plating if sauce thickens in refrigerator.

To Serve

Place 2 crab cakes per serving on warm plates. Spoon 1–2 tablespoons Mango Green Tomato Chow Chow alongside or on top of each crab cake.

Drizzle or dot Nashville Mustard Sauce around the plate (about 1 tablespoon sauce per serving) or serve in a small ramekin. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.