Step-by-Step Instructions

1. In a large mixing bowl, gently combine the drained lump crab meat and finely chopped shrimp. Add ½ cup of panko breadcrumbs, the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, black pepper, salt, chopped green onions, parsley, and diced red bell pepper. Carefully fold the mixture together until just combined.
2. Divide the seafood mixture into 8 equal portions and shape into thick round cakes, about ¾ to 1 inch thick.
3. Place the remaining ½ cup of panko breadcrumbs in a shallow dish. Lightly press each seafood cake into the breadcrumbs to coat both sides.
4. Transfer the coated seafood cakes to a plate and refrigerate for 20 minutes.
5. In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat until shimmering.
6. Carefully place 4 seafood cakes in the hot skillet and cook for 3 to 4 minutes, or until the bottom is deeply golden brown.
7. Flip the cakes using a spatula and cook for an additional 3 to 4 minutes until golden brown on both sides.
8. Transfer the cooked cakes to a clean plate. Add the remaining tablespoon of butter and olive oil to the skillet and heat again.
9. Cook the remaining seafood cakes in the same manner as the first batch.
10. Remove from heat and arrange the seafood cakes on a serving plate. Sprinkle with parsley and serve with lemon wedges.