We pre-heat the oven to 350 degrees. We will place the browned crabcakes in the oven to heat through. Now we mix up our bread mixture. In a large bowl we combine the dried plain bread crumbs, the chives, parsley, Old Bay seasoning, and a sprinkle of cayenne. We zest the lemon half and add it to the bread crumb mixture. In a cup, we combine the egg, Worcestershire sauce, and half a tablespoon of the lemon juice. We set aside our wet and dry ingredients and take the crab out of the fridge.
We are about ready to form the crabcakes so we pour the Panko bread crumbs onto a dinner plate and season with a little freshly ground black pepper. We rinse our crab meat in a colander quickly and pick over and remove small bits of shells and cartilage. We combine the dry bread crumb mixture, cooled off vegetables, and wet egg mixture together in the large bowl and stir with a fork. Next we gently add in the crabmeat and mix with our well-washed hands. We form 6 crabcakes, they are barely held together so we are very careful, and dip in the bread crumbs on the dinner plate. We keep the crabcakes on the bread-crumb plate and refrigerate for about 10 minutes. If we had more time, we would like to chill these for an hour to set up, but we are hungry!
In our non-stick pan, we heat 1 tablespoon of olive oil and 1½ teaspoons of butter to pan-fry the crabcakes over medium heat. When hot, we gently place 3 of the crabcakes into the pan. We brown on one side for a few minutes, add a little more olive oil, and turn the crabcakes. When the cakes are nicely browned, we place in a baking dish and put in the oven for a few minutes to heat through. We repeat with the rest of the butter and olive oil and cook the remaining 3 crabcakes. We put the second batch of browned crabcakes in the oven, lower the heat to 300 degrees, and serve the first batch of crabcakes.