Combine the crabmeat and milk in a bowl and soak for 20 minutes in the fridge, making sure the crabmeat is submerged. Drain and press out excess liquid. Lay crab on a paper towel lined plate and pat dry.

Combine the scallions, butter, egg yolk, mayo, hot sauce, and Old Bay. Fold in 3 tbs of the crushed crackers and the crab meat.

Using your hands, form the mixture into 2 large portions. Press the bottom flat and leave the topped domed.

Using a small plate, spread the rest of the cracker crumbs in an even layer. Gently, press the crab cakes into the crumbs to coat the top and bottom. Arrange on a plate, cover, and place in the fridge for at least 1 hour and up to 8.

When ready to cook, preheat the broiler with the rack positioned about 6" away from the element.

Grease an oven safe skillet or baking dish with the remaining 1 teas butter and place the crab cakes in the pan. Broil until golden brown on top, about 15 minutes under a watchful eye as broilers can differ from oven to oven (center should register 140 degrees F).

Serve with lemon wedges and desired sauce if needed.