In a large bowl gently flake the lump crab meat with your hands or a fork, removing any shells. Add panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, chopped shallot, chopped parsley, 1 tsp Old Bay, 1 tsp salt and 1 tsp pepper. Fold ingredients carefully to retain lumps of crab; do not overwork.

Form cakes

Using a 3.5–4 inch ring or your hands, portion the mixture into 4 evenly sized patties (about 3 oz each). Press gently to compact, about 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate at least 20 minutes to firm (this helps them hold when searing).

Pan-sear crab cakes

Heat a large skillet over medium heat. Add 1 tbsp unsalted butter and 1 tbsp vegetable oil. When butter foams and oil shimmers, add crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and crisp and the internal temperature reaches 145°F (or just heated through). If cakes brown too quickly, lower heat and cover briefly to cook through. Transfer to a paper-towel-lined plate and keep warm.

Old Bay Aioli

In a small bowl whisk together 1 cup mayonnaise, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp Old Bay seasoning, 1 tsp hot sauce (optional) and 1 tsp freshly ground black pepper until smooth. Taste and adjust seasoning — add more lemon for brightness or more Old Bay for spice. Refrigerate until assembly.

Arugula Salad

In a mixing bowl combine arugula, halved cherry tomatoes and sliced red onion. Drizzle with 1 tbsp extra-virgin olive oil and 1 tsp lemon juice, sprinkle 1/4 tsp salt and 1/4 tsp pepper. Toss gently to coat. Keep chilled until ready to assemble so greens remain crisp.

Assembly

Warm croissants briefly in a 350°F (175°C) oven for 4–6 minutes to refresh and crisp the exterior, or slice and toast cut-side down in a hot skillet for 1–2 minutes with a little butter.

Spread about 1–2 tbsp Old Bay aioli on the bottom half of each croissant. Place one warm pan-seared crab cake on top. Add a generous handful (about 1 oz) of dressed arugula salad on top of each crab cake. Finish with an extra drizzle of aioli if desired and a light sprinkle (about 1/8–1/4 tsp) of Old Bay over the top. Close croissant and serve immediately with a lemon wedge.

Optional plating: serve the remaining aioli on the side for dipping and garnish plates with additional lemon wedges.