½ teaspoon (3g) seafood seasoning (such as Old Bay)
½ lemon, zested and juiced
12 soda crackers, crushed
1½ cups (about 225g) lump crab meat
½ cup (64g) flour
1 tablespoon (15g) cornstarch
2 tablespoons (30ml) canola oil, divided
2 tablespoons (30g) unsalted butter, divided
Whisk together ¼ cup mayonnaise, egg, 2 tablespoons parsley, Worcestershire, Dijon, hot sauce, seafood seasoning and lemon zest in a medium bowl. Stir in crackers and crab, breaking up any larger pieces of crab meat.
Whisk together flour and cornstarch in a shallow bowl. Season with salt. Scoop crab mixture into 12 heaping 2 tablespoon (50g) portions. Form into patties. Press into flour mixture and set aside on a plate.
Heat a cast iron or non-stick skillet over medium heat. Add 1 tablespoon (15ml) of oil and 1 tablespoon (15g) of butter. Add half of cakes and cook until golden, about 6 minutes, flipping halfway. Transfer to a plate. Add remaining oil and butter and cook remaining cakes.
Stir together remaining mayonnaise, parsley, lemon juice and salt, to taste. Serve with warm crab cakes.