Gently fold the crab meat with the beaten egg, mayonnaise, Dijon, Worcestershire, lemon juice, parsley, green onion, and Old Bay in a large bowl. Use a light hand to keep the lumps intact.

Add panko a little at a time until the mixture just holds together when pressed. It should be moist but not soggy.

Divide into 8 small or 4 large patties, about 3/4 inch thick. Press gently to form compact rounds.

Place them on a tray and chill in the refrigerator for 15 minutes to help them set and hold their shape.

Stir together Greek yogurt, lemon zest, lemon juice, chives, salt, and pepper. Taste and adjust acidity. Chill until serving.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons melted butter.

When the butter foams and smells nutty, add crab cakes, leaving space between them. Cook for 3 to 4 minutes per side until the exterior is golden brown and crisp and the center registers around 145°F.

Avoid flipping too soon; the cakes should release easily when a crust has formed.

Transfer to a paper towel-lined plate for a moment to drain.

Serve warm with a dollop of lemon herb sauce and a wedge of lemon. The interior should be flaky and moist, not dense or gummy.