# How to Make It:
01 - In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs. Season with salt and pepper.
02 - Mix carefully to avoid breaking up the crab meat too much, maintaining lump texture throughout.
03 - Shape the mixture into 8 equal patties about 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to help them set.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper until smooth. Set aside.
05 - Heat butter and oil in a large nonstick skillet over medium heat until butter foams slightly.
06 - Add the crab cakes in batches and cook for 3–4 minutes per side, until golden brown and cooked through.
07 - Drain briefly on paper towels. Serve warm with the tangy sauce and lemon wedges if desired.
