Whisk together 1/4 cup mayonnaise, egg, two tablespoons of parsley, Worcestershire, Dijon, hot sauce, seafood seasoning and lemon zest in a medium bowl. Stir in crackers and crab, breaking up any larger pieces of crab meat.
Whisk together flour and cornstarch in a shallow bowl, then season with salt. Scoop crab mixture into 12 heaping two tablespoon (50 grams) portions. Form into patties. Press into flour mixture and set aside on a plate.
Heat a cast iron or non-stick skillet over medium heat. Add 1 tablespoon (15 milliliters) of oil and one tablespoon (15 grams) of butter. Delicately add half the cakes and cook until golden, about six minutes, carefully flipping halfway. Transfer to a plate. Add remaining oil and butter and cook remaining cakes.
Stir together remaining mayonnaise, parsley, lemon juice and salt, to taste. Serve with warm crab cakes.