Instructions:

1. Prepare the Crab Cake Mixture:
   • In a large mixing bowl, gently combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice 🍋.
   • Carefully fold in the crab meat and breadcrumbs, taking care not to break up the crab lumps 🦀.
   • Form the mixture into 6–8 cakes, about 1 inch thick 🍰. Place them on a parchment-lined tray and refrigerate for 30 minutes to set ❄️.
2. Cook the Crab Cakes:
   • Heat butter and olive oil in a large skillet over medium heat 🍳.
   • Add the chilled crab cakes and cook for 3–4 minutes per side, until golden brown and heated through 🍽️. Avoid overcrowding the pan; cook in batches if necessary 🔥.
3. Serve:
   • Transfer the cooked crab cakes to a serving plate 🍽️. Garnish with fresh parsley and lemon wedges 🍋.
   • Serve with tartar sauce, remoulade, or your favorite dipping sauce 🥄.

Tips for Success:

• Quality Crab Meat: Use fresh, high-quality jumbo lump crab meat for the best flavor 🦀.
• Minimal Fillers: Keep the fillers to a minimum to highlight the crab’s natural sweetness 🧂.
• Chill the Cakes: Chilling helps the cakes hold their shape while cooking ❄️.
• Don’t Overmix: Gentle mixing preserves the crab meat’s texture 🦀.