Place the lump crab meat in a large bowl. Pick through and remove any remaining shells or cartilage, keeping the lumps as intact as possible for texture.

Mix wet ingredients

In a separate small bowl whisk together 1/4 cup mayonnaise, beaten egg, Dijon mustard, lemon juice, lemon zest, Worcestershire sauce, Old Bay, kosher salt and pepper until smooth.

Combine cake mixture

Add the finely chopped shallot, celery, chopped capers and 2 tablespoons fines herbes to the crab in the large bowl. Pour the wet mixture over the crab. Sprinkle 3/4 cup panko over the mixture. Gently fold with a rubber spatula just until combined — avoid breaking up the lumps. If mixture seems too wet, add up to 2 more tablespoons panko; if too dry, add 1 tablespoon mayonnaise.

Form cakes

Using a 1/3-cup measure (or by weight), portion the mixture into 6 equal portions. With lightly oiled hands, gently form each portion into a compact patty about 3/4 inch thick. Place formed cakes on a baking sheet lined with parchment and chill in the refrigerator for 20–30 minutes to firm.

Cook

Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon vegetable oil. When the fat is hot and shimmering (but not smoking), add 3 crab cakes without crowding. Cook until golden brown, about 3–4 minutes per side, pressing gently once with a spatula to ensure contact. Transfer to a plate and keep warm in a low oven (200°F/95°C). Wipe skillet clean if necessary and repeat with remaining 1 tablespoon butter and 1 tablespoon oil and the remaining cakes.

Tartar Sauce & Accoutrements

While the cakes chill or cook, make the tartar sauce. In a small bowl combine 1/2 cup mayonnaise, chopped dill pickles, minced pickled peppers, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/8 teaspoon black pepper and 1/8 teaspoon salt. Stir until smooth. Taste and adjust acid or salt. Fold in 1 teaspoon fines herbes for freshness.

Transfer tartar sauce to a serving bowl and refrigerate until ready to serve. Reserve a small spoonful of chopped pickled peppers and capers for garnish on plates if desired.

Finishing & Serve

Arrange 2 crab cakes per plate. Spoon 1 to 2 tablespoons tartar sauce alongside or place a small quenelle on each cake. Garnish with a sprinkle of extra fines herbes, reserved chopped pickled peppers and capers, and microgreens if using. Add a lemon wedge to each plate.

Serve immediately while cakes are warm and crisp.