In a medium bowl whisk together 2 tablespoons mayonnaise, 1 teaspoon Dijon, 1 large beaten egg, 1 teaspoon Worcestershire, 1 teaspoon Old Bay, 1 teaspoon salt, 1/2 teaspoon black pepper, lemon zest, sliced green onions, and chopped parsley until smooth.

Fold in crab

Add the crab meat and 3 tablespoons breadcrumbs to the binder mixture. Using a rubber spatula, gently fold until the crab is evenly coated. Do not overmix — you want visible lumps. If mixture seems too loose, add up to 1 more tablespoon breadcrumbs.

Form cakes

Portion into 6 equal patties (about 3 ounces/85 g each). Gently compact into 3/4-inch thick cakes and place on a parchment-lined tray. Refrigerate for at least 20 minutes to help them set (can chill up to 1 hour).

Cook

Heat a large skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon neutral oil. When butter foams and starts to brown slightly, add crab cakes without overcrowding. Cook 3–4 minutes per side until golden brown and heated through (internal temp ~145°F / 63°C). Adjust heat to prevent burning; add additional butter if needed. Transfer to a paper towel-lined plate and keep warm.

Finish

If desired, squeeze a little fresh lemon over cakes before serving.

Dijon Mayonnaise

Whisk together 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, and 1/4 teaspoon hot sauce (optional) until smooth. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or seasoning as needed. Chill until ready to serve.

Greens

In a large bowl toss 4 cups mixed salad greens with 1 tablespoon olive oil, 1 teaspoon lemon juice or vinegar, and a pinch of salt and pepper just before serving so leaves remain crisp.