Gently pat the lump crab meat dry with paper towels and transfer to a large mixing bowl. Add panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, chopped parsley, sliced green onions, Worcestershire sauce, Old Bay seasoning, lemon zest, lemon juice, salt, and black pepper. Using a rubber spatula or your hands, gently fold the ingredients until combined but still chunky; avoid breaking up the crab too much.

Form cakes

Portion the mixture into 8 equal portions (about 2 ounces / 56 g each) for small cakes or 4 larger cakes as preferred. Wet your hands slightly and gently form each portion into a compact patty about 1-inch thick. Place formed cakes on a baking sheet and refrigerate for at least 30 minutes to firm up (this helps them hold together while cooking).

Cook

Heat a large skillet over medium heat and add about 2 tablespoons of canola oil, swirling to coat. When the oil shimmers, add crab cakes without crowding the pan (work in batches if needed). Cook 3–4 minutes per side until golden brown and crisp, reducing heat slightly if they brown too quickly. Add more oil between batches as needed. Transfer cooked cakes to a wire rack or plate lined with paper towels to drain and keep warm in a 200°F (95°C) oven if making ahead.

Mustard Sauce

Whisk together Dijon mustard, mayonnaise, honey, lemon juice, hot sauce (if using), salt, and black pepper in a small bowl until smooth. Taste and adjust sweetness or acidity as desired. Refrigerate until ready to use. The sauce can be made up to 1 day ahead.

Pineapple Mango Salsa

In a medium bowl combine the diced pineapple, diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, lime juice, lime zest, salt, and black pepper. Toss gently to combine. Let the salsa rest 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning or lime juice as needed. Keep refrigerated if not serving immediately.

Assembly / Serving

Place 2–3 crab cakes per serving on plates. Spoon 1–2 tablespoons of mustard sauce on each plate or drizzle over the cakes. Top each crab cake with about 2 tablespoons of pineapple mango salsa. Garnish with microgreens or extra cilantro and serve with lemon wedges on the side. For a composed plate, place a small quenelle or smear of sauce, set crab cake on top, and crown with salsa.