In a large stainless bowl combine mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, parsley, scallions salt, pepper, eggs and lemon juice. Whisk until well-mixed.

In a large bowl and claw crab meat and bread crumbs. Pour in wet mixture. Gently mix by hand (with gloves on, if you like) until well-incorporated.

Very carefully fold in jumbo lump, being careful to not break up the crab meat.

Cover bowl and place in the refrigerator for 2 hours or more, to chill (this will make portioning and forming the cakes easier).

When ready to cook, scoop about 4 ounce of mixture and form into a cake. Place on a plate and repeat until all mixture is used.

Pour a bit of olive oil in to a skillet or onto a griddle. Heat until shimmering.

Sear crab cakes on both sides until cooked all the way through , about 5 - 7 minutes. If all cakes will not fit in skillet at once, place plate of uncooked cakes in refrigerator until needed.

Serve hot.