Now we mix up our bread mixture. In a large bowl we combine the dried plain bread crumbs, the chives, parsley, lemon thyme, 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 rinse our crab meat in a colander quickly. We 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 crab cakes—they are barely held together so we are very careful—and place on a large dinner plate. We refrigerate for about an hour.
When we are about ready to pan-fry the crab cakes, we pre-heat the oven to 350° F. We will place the browned crab cakes in the oven to heat through.
We pour the Panko bread crumbs onto a dinner plate and season with a little freshly ground black pepper. In our non-stick pan, we heat 1 tablespoon of olive oil and 1½ teaspoons of butter to pan-fry the crab cakes over medium heat. When hot, we gently dip both sides of one of the cakes in the Panko bread crumbs, and then place it into the pan. We repeat with two more. We brown the three crab cakes on one side for a few minutes, add a little more olive oil, and turn the crab cakes.
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—coating and then cooking the remaining 3 crab cakes. We put the second batch of browned crab cakes in the oven, lower the heat to 300° F, and serve the first batch of crab cakes.