How I do Crab Cakes....

Crab Cakes

1 lb. jumbo lump crabmeat
1 large egg
1/4 cup mayonnaise
1-1/2 teaspoon Dijon mustard
3/4 to 1 teaspoon Old Bay
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Kosher salt
3/4 to 1-1/4 cups Panko breadcrumbs, gently pulsed in a blender to make fine crumbs
1 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoons olive oil

Drain the crabmeat and place in a medium bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and 1/4 teaspoon of salt. Gently fold the mixture into the bowl with the crab. Gently break up the lumps with your fingers but do not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture and mix them in thoroughly but gently; try not to turn the mixture into a mash. It should still be somewhat loose and chunky. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1-inch thick.
Pre-heat the oven to 400 degrees. Brush a baking sheet with melted butter. Place the crab cakes on the baking sheet. Melt the butter and olive oil together mixing in the paprika. Brush this over the crab cakes. Bake in the oven for 20 minutes or until golden brown.

Footnotes - You can also saute the crab cakes in a skillet. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Sprinkle with the paprika.