Instructions:
In a large bowl, gently combine the crab meat, breadcrumbs, egg, mayo, mustard, lemon juice, Worcestershire sauce, parsley, salt, and pepper.
Carefully form into patties—either 8 small or 4 larger cakes. Don’t overwork the mixture; just enough to hold together.
Place patties on a plate and refrigerate for 15–20 minutes to help them firm up.
In a skillet, heat butter and olive oil over medium heat. Once hot, gently add crab cakes.
Cook for about 4–5 minutes per side or until golden brown and crisp. Flip carefully with a spatula.
Drain on paper towels and serve warm with lemon wedges or your favorite dipping sauce (aioli, tartar, or remoulade). 
Chef Tips:
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