1. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley until fully combined.

2. Gently fold in the lump crab meat and breadcrumbs using a rubber spatula or fork. Do not overmix to preserve the crab’s texture.

3. Form the mixture into 4 to 6 patties, about 1 inch thick. Place them on a tray lined with parchment paper and chill in the refrigerator for 30 minutes.

4. Heat a skillet over medium heat with the butter and olive oil. Once hot, add the crab cakes in batches.

5. Cook each crab cake for 3 to 4 minutes per side until golden brown and cooked through.

6. Transfer to a wire rack lined with paper towels to drain any excess oil. Serve hot with your choice of sauce and sides.