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Allow the lump crab meat to sit out for a while to reduce its moisture content. Makes 22
In a bowl, mix together ¾ cup of Dijon mustard, the juice and zest of 3 lemons, and 3 egg yolks.
Stir in ⅔ cup of Worcestershire sauce and ⅓ cup of crystal hot sauce into the mixture.
Add 1 cup of chopped green onions and ½ cup of chopped parsley, and combine well.
Blend in 2 cups of Duke's mayo until the mixture is smooth.
Gently fold in the lump crab meat and 1 quart of panko, taking care not to break up the crab meat.
Divide the mixture into 6-ounce portions and shape them into patties.