• Move your oven rack to about 6 inches from the broiler and turn on your broiler.
• Prep a baking sheet by lining it with parchment or a silicone mat; set it aside.
• In a large mixing bowl, mix together the mayo, Greek yogurt, parsley, lemon juice and zest, egg, Dijon, Old Bay seasoning, and salt and pepper until everything is combined.
• Pour out one pound of crab meat onto a cutting board. Look through the morsels to ensure there are no stray shells or cartilage. Roughly chop just the one pound of crab, then transfer it to the mixing bowl with the wet ingredients.
• Now pour the other pound of crab onto a cutting board, skim it for shells or cartilage, and transfer the big morsels into the mixing bowl with everything else. Add the panko breadcrumbs and gently fold the crab meat and breadcrumbs into the wet mixture until combined.
• With your hands, form 8 large patties pressing them together tightly to ensure they stick together, and place each of them onto your covered baking sheet. Note: If you're feeding a crowd, you could make the crab cakes smaller to get more patties out of it.
• Brush the tops of the cakes with some of the melted butter, then transfer the baking sheet into the oven and broil the crab cakes for about 12-15 minutes, or until the cakes are warmed through and starting to brown/crisp up on top. Keep a close eye on them since all broilers are different and some cook more quickly than others.
• When ready, remove them from the oven and gently blot them with the rest of the melted butter.
• Serve them with lemon wedges and your choice of sauce.

(Optional) Lemon Caper Yogurt Sauce

• Before broiling the crab cakes, mix all of the ingredients for this sauce into a small bowl and set it aside until the crab cakes are ready.