In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon zest and juice, minced jalapeño, and seasoning until the mixture is smooth and fully combined. This creates the binder that holds the crab cakes together without overpowering the crab.

Add the lump crab meat first, followed by the jumbo lump crab meat. Using a spatula, gently fold the crab into the binder, being careful not to break up the large pieces. Fold in the chopped bacon and crushed crackers just until everything is evenly combined.

Divide the mixture into six thick crab cakes and place them on a tray or plate. Refrigerate the crab cakes uncovered for 30 to 45 minutes. This chilling step is essential and helps the crab cakes firm up so they hold together during cooking.

Heat a combination of butter and neutral oil in a skillet over medium heat. Once the butter is melted and lightly foaming, add the crab cakes and cook for 3 to 4 minutes per side, or until deeply golden and crisp. Let the crab cakes rest for 2 minutes before serving, then finish with a squeeze of fresh lemon juice.