For the Patties

1 lb (450 g) lump crab meat, drained and picked over for shell

1/3 cup (20 g) panko breadcrumbs, plus 1/3 cup (20 g) for coating

1/4 cup (60 g) mayonnaise

1 large egg

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 teaspoons seafood seasoning

2 scallions, thinly sliced

1 tablespoon chopped fresh parsley

1/4 teaspoon black pepper

2 tablespoons unsalted butter (28 g)

1 tablespoon neutral oil, such as avocado or canola

For the Cabbage Slaw

3 cups (about 9 oz or 255 g) thinly sliced green cabbage

1 small carrot (about 2 oz or 60 g), coarsely grated

3 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/4 teaspoon kosher salt

For Serving

4 brioche or potato buns, split

1 tablespoon unsalted butter (14 g), for the buns

Lemon wedges

Dry the crab. Spread the crab on a plate lined with paper towels and press gently with more paper towels. Run your fingertips through it to find shell fragments. The meat should look moist but leave no liquid on the towel.

Mix the binder. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, seafood seasoning and pepper until smooth. Stir in 1/3 cup of the panko, the scallions and the parsley.

Fold in the crab. Add the crab and fold with a spatula 6 to 8 times, until just combined and the lumps are still visible. The mixture looks loose but should hold its shape when pinched.

Shape the patties. Divide the mixture into 4 portions of about 5 1/2 oz (155 g). Shape each into a patty 3 1/2 inches (9 cm) wide and 1 inch (2.5 cm) thick. Press both sides lightly into the remaining panko and set the patties on a parchment-lined plate.

Chill. Cover and refrigerate for at least 30 minutes and up to 4 hours, until the patties feel cold and firm and do not smear when touched.

Make the slaw. About 10 minutes before cooking, toss the cabbage, carrot, mayonnaise, vinegar, sugar and salt in a bowl. Let it stand until the cabbage turns slightly glossy and softens at the edges, then pour off any liquid that pools at the bottom.

Heat the pan. Warm a 12-inch (30 cm) nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add the butter and oil and wait until the foam settles and the butter smells nutty.

Sear the first side. Lay the patties in the pan with about 1 inch (2.5 cm) between them. Cook for 3 to 4 minutes without moving or pressing them, until the underside is deep golden brown and the edges look set.

Flip once. Slide a wide spatula under each patty and turn it. Cook for 3 to 4 minutes more, until the second side is golden and the center reaches 160°F (71°C) on an instant-read thermometer.

Toast the buns. Move the patties to a plate. Lower the heat to medium-low, melt the 1 tablespoon of butter in the same pan, and set the buns cut side down for 1 to 2 minutes, until golden.

Assemble. Put a patty on each bottom bun, top with a heap of slaw, close the burger, and serve with lemon wedges.