In a smaller bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, parsley, scallions, salt, and pepper until combined.

Combine

Add the binder to the crab meat. Sprinkle breadcrumbs over the mixture. Using a light hand, fold ingredients together until just combined — do not overmix. The mixture should hold together when formed; if too wet, add up to 1 more tablespoon breadcrumbs.

Form Cakes

Portion mixture into 6 (about 3-ounce) cakes or 4 larger (4–5 ounce) cakes depending on desired serving size. Shape gently into rounds about 3/4 inch thick. Place formed cakes on a baking sheet and refrigerate for 30 minutes to firm up (this helps them hold while cooking).

Pan-Fry

Heat a large skillet over medium heat. Add butter and oil and let the butter foam. Carefully place crab cakes in the skillet without crowding (work in batches if needed). Cook 3–4 minutes per side, until golden-brown crust forms and cakes are heated through. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 90°C) while finishing remaining cakes.

Light Sauce (Old Bay Remoulade)

Whisk together mayonnaise and Greek yogurt in a small bowl. Stir in horseradish, lemon juice, Dijon, Old Bay, hot sauce (if using), parsley, salt, and pepper. Taste and adjust seasoning. Chill until ready to serve. Sauce can be made up to a day ahead to allow flavors to meld.

Vegetable of the Day (Simple Sautéed Green Beans)

Bring a pot of salted water to a boil. Blanch green beans 2–3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking, then drain again and pat dry.

Heat olive oil in a skillet over medium-high heat. Add garlic and sauté 20–30 seconds until fragrant (do not brown). Add blanched green beans and toss to coat, sautéing 2–3 minutes until heated through and slightly blistered. Season with lemon juice, salt, and pepper. Keep warm until serving.