Gently pick through 1 cup lump crab meat to remove any shells or cartilage; transfer to a large mixing bowl. Add 1/2 cup panko breadcrumbs, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 lightly beaten egg, 2 tablespoons chopped fresh parsley, 2 tablespoons sliced green onions, 1 teaspoon Old Bay seasoning, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Mix without breaking lumps

Using a rubber spatula or your hands, fold the ingredients together gently until just combined. Take care not to overwork the crab so the lumps remain intact. The mixture should hold together when lightly pressed; if it's too wet, add up to 1–2 tablespoons additional panko; if too dry, add 1–2 teaspoons mayonnaise.

Chill to firm

Cover the bowl and refrigerate the mixture for 20–30 minutes. Chilling firms the mixture and makes forming small cakes easier.

Forming & Coating

Portion

Line a tray with parchment. Use a tablespoon or small ice-cream scoop to portion the chilled mixture into 12 equal portions (about 1 tablespoon each for true mini crab cakes) or 8 portions for slightly larger minis. Gently shape each portion into a compact round cake about 1.5 inches across and 3/4 inch thick, handling as little as possible to keep lumps.

Set up dredging station

Place 1/2 cup all-purpose flour in a shallow dish, beat 1 egg in a second shallow dish, and spread 3/4 cup panko breadcrumbs in a third dish. Lightly dust each crab cake in flour, shake off excess, dip into beaten egg, then press into panko breadcrumbs to coat evenly. For a lighter crust, press crumbs gently rather than packing them on too thickly.

Rest briefly

Place coated cakes back on the parchment-lined tray and refrigerate for 10 minutes to help the coating adhere before frying.

Frying

Heat pan

In a large skillet over medium heat, add 1/2 cup vegetable oil and 1 tablespoon unsalted butter (optional). Heat until shimmering but not smoking; the oil temperature should be about 325–350°F (if you have a thermometer).

Cook crab cakes

Working in a single layer (do not overcrowd), add the mini crab cakes to the skillet. Fry for 2.5–3 minutes per side, or until golden brown and crisp. Carefully flip with a small spatula and cook the second side. If the cakes brown too quickly before heating through, reduce heat slightly and cover the pan for 30–60 seconds to help them cook through, then remove cover to crisp.

Drain

Transfer cooked crab cakes to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

Serving

Arrange mini crab cakes on a platter. Serve immediately with lemon wedges, tartar sauce or remoulade, and garnish with microgreens or chopped parsley. For best texture, serve while hot and crisp. Leftovers can be refrigerated up to 2 days and reheated in a 350°F (175°C) oven until warmed and crisped, about 8–10 minutes.