Place lump crabmeat in a large bowl and gently pick through to remove any shell pieces, keeping lumps intact. In a separate small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, salt, and pepper until smooth.

Combine binders and aromatics

To the mayonnaise-egg mixture add the finely diced celery, green onion, parsley and breadcrumbs. Stir until combined. Let the mixture sit 3–5 minutes to allow breadcrumbs to hydrate.

Fold in crab

Gently fold the crabmeat into the binder mixture with a rubber spatula or wooden spoon, taking care not to break up lumps. The mixture should hold when pressed. If too wet, add up to 2 tablespoons more breadcrumbs; if too dry, add 1 teaspoon mayonnaise.

Form cakes

Divide mixture into 6 equal portions (about 3 ounces each) and gently form into 2-inch round cakes about 3/4-inch thick. Place formed cakes on a baking sheet and refrigerate for at least 30 minutes to firm (this helps them hold when cooking).

Cook crab cakes

In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon oil until shimmering. Add 3 crab cakes without crowding and cook until golden brown, 3–4 minutes per side. Add remaining 1 tablespoon butter and 1 tablespoon oil and cook remaining cakes. Transfer cooked cakes to a warm oven (200°F/95°C) or paper towel-lined plate to rest while you finish pico.

Corn & Tomato Pico (Wishing Well Pico)

Prepare corn

If using fresh corn on the cob, cut kernels from 1 ear (about 1/2 cup). To enhance flavor, briefly char kernels in a hot skillet (no oil) for 1–2 minutes, stirring, until lightly browned. Let cool slightly.

Mix pico

In a medium bowl combine the charred (or fresh) corn kernels, quartered cherry tomatoes, diced red bell pepper, finely diced red onion, chopped cilantro and minced jalapeño if using. Add lime juice, olive oil, honey (optional), salt and pepper. Toss gently to combine and adjust seasoning to taste. Let sit 10 minutes at room temperature to marry flavors.

To Serve

Plate 1–2 crab cakes per person on a bed of microgreens or baby arugula if using. Spoon 1–2 tablespoons of the corn & tomato pico over each crab cake (or serve on the side). Garnish with lemon wedges. Serve immediately.