Place crabmeat in a large bowl and carefully pick through to remove any shell fragments without breaking up the lumps. Set aside in refrigerator.

In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, and beaten egg until smooth.

Add green onions, bell pepper, celery, parsley, Old Bay, cayenne, salt, pepper, and lemon zest to the wet mixture. Stir to combine.

Gently fold the wet mixture into the crabmeat using a rubber spatula, being careful not to break up the lumps. Add fresh breadcrumbs and 1/4 cup panko, folding just until combined.

Cover and refrigerate mixture for 30 minutes to firm up. This step is crucial for proper binding.

Using a 1/3 cup measure, portion mixture into 6 equal mounds. Gently shape into patties about 3 inches wide and 1 inch thick. Handle minimally to preserve texture.

Place remaining 1/2 cup panko in a shallow dish. Carefully coat each patty in panko, pressing gently to adhere. Place on a lined baking sheet.

Heat clarified butter and oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering but not smoking.

Carefully place 3 crab cakes in the skillet, leaving space between each. Cook without moving for 3-4 minutes until golden brown crust forms.

Using a wide spatula, carefully flip each cake. Cook for another 3-4 minutes until second side is golden. Internal temperature should reach 145°F.