Make the binder

• Separate the eggs and keep only the yolks (save the whites for another use).
• Whisk the egg yolks with the melted butter until fully incorporated.
• Add the mayonnaise — you want double the amount of mayonnaise compared to the yolk and butter mix.
• Whisk until the mixture is thick, not runny, then taste it.

Season the base

• Add just a little bit of yellow mustard — not too much — for its acidity to cut through the richness.
• Add the buttery steakhouse seasoning and the Old Bay, adjusting the ratio to taste (more buttery steakhouse, or more Old Bay if you want a stronger crab cake flavor).
• If you over-season, add a little more mayo to balance it out.

Fold in the crab and bread crumbs

• Add the lump crab meat and squeeze out all the excess juice.
• Fold everything together with your hands until it mostly holds together.
• Pour some panko bread crumbs into the mortar and pestle and grind them up.
• Fold the ground bread crumbs into the crab mixture.

Rest and prep

• Let the mixture sit so it firms up.
• Turn on the pan and let it get up to temperature.
• Clean up your workspace as you go.

Sear the crab cakes

• Pour butter into a pan over medium heat.
• Place the crab cakes in the pan and press them down a little to give them enough surface area to sear.
• If the pan is too hot or crackling too much, take it off the heat to let it cool.
• Sear until golden brown, about 3-4 minutes per side.

Butter baste and finish in the oven

• Preheat the oven to 200°C (400°F).
• Spoon the hot butter over the crab cakes to baste them and help them cook through.
• Transfer the pan to the oven and bake until cooked through, about 10 minutes.

Serve

• Take the crab cakes out of the oven and serve hot.