Crab cakes

1 lb. Jumbo lump crabmeat
1 egg, beaten
1/3 c chopped parsley
2 tsp. Dijon mustard
1.5 tsp worstershire sauce
1.5 tsp. Old  bay
3 splashes Franks Red Hot
3 scallions chopped finely
3/4 c. Ritz cracker crumbs
1/4 c mayonnaise
1/2 cup plain panko

Mix all ingredients except crab and panko until well blended. Add crab, gently fold until just mixed. Form into cakes, 3 inches round, 2 inches thick. Gently press into panko on both sides.
Add 1 tbls olive oil and 2 Tbls butter to a large frying pan, once butter foams, cook crab cakes 4-5 minutes per side. Serve with fresh tarter sauce.