Gently pick through the lump crab meat to remove any shells and large cartilage. In a large bowl, combine panko breadcrumbs, mayonnaise, Dijon mustard, egg, chopped parsley, sliced scallions, diced red bell pepper, lemon zest, Old Bay, kosher salt, and black pepper. Fold in the crab meat carefully to keep lumps intact; mix until just combined, avoiding overworking so cakes stay tender.

Form cakes

Divide the mixture into 6 equal portions (about 2 ounces each) and gently form into 3/4-inch thick rounds or oval 'pastelito' shapes, compacting lightly so they hold together. Place formed cakes on a parchment-lined sheet and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold during searing).

Pan-sear

Heat a large skillet over medium-high heat. Add olive oil and butter and swirl until butter foams and oil shimmers. Carefully add crab cakes without crowding (work in batches if needed). Sear 3–4 minutes on the first side until deep golden and crust forms. Flip gently and cook another 2–3 minutes until second side is golden and cakes are heated through (internal temperature ~145°F/63°C). Transfer to a warm plate and keep in a low oven (200°F/95°C) if making batches.

Seasonal Vegetable Salsa

While crab cakes chill or cook, prepare the salsa. Combine diced seasonal vegetables, minced red onion, chopped cilantro, lime juice, extra-virgin olive oil, salt, and black pepper in a small bowl. Taste and adjust seasoning or lime. Let sit 5–10 minutes at room temperature so flavors meld.

Quick Citrus Aioli (optional)

Whisk together mayonnaise, lemon juice, smoked paprika, grated garlic, and salt in a small bowl until smooth. Refrigerate until ready to serve. If desired, thin with up to 1 teaspoon water or more lemon juice for a looser drizzle consistency.

To Serve

Place a spoonful of seasonal vegetable salsa on each plate or atop each crab cake. Add a light smear or dollop of citrus aioli alongside or underneath if using. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately while crab cakes are warm and crisp.