Crab Cakes with Mayo Mustard Sauce

Ingredients:
2 tablespoons finely chopped scallions
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon Old Bay Seafood Seasoning
1/2 cup plus 2 tablespoons mayonnaise, divided
1 egg
1 cup panko Japanese breadcrumbs, divided
2 cans (6 ounces each) or about 1/2 pound lump crabmeat
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
Directions:
In a bowl beat egg. Mix in scallions, parsley, Old Bay, 2 tablespoons mayo, crab (if using canned drain well) and 1/3 cup panko breadcrumbs. Fold together to gently combine. Cover and refrigerate at least 30 minutes or up to overnight. In another bowl mix 1/2 cup mayo with mustard and lemon juice. Cover and refrigerate. Gently pat crab mixture into 3/4-inch-thick patties. Dredge patties lightly in the remaining panko breadcrumbs. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 3 to 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining oil in pan. Repeat procedure with remaining crab cakes. Serve crab cakes warm with mayo mustard sauce.
Amy,
What size cans of crab 6oz or something else ?
Yes. 6 ounce.