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1
Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
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2
Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
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3
Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
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4
Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
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5
Combine the bread crumbs and the parsley in a shallow container.
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6
Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
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7
Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
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8
When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
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9
Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
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10
Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
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11
If the crab cakes are browning too quickly, reduce the heat.
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12
The internal temperature of a cooked crab cake should be 155u00b0 on an instant-read thermometer.
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13
Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
