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1
Drain crab meat and pick over to remove any shell or cartilage.
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2
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, diced pepper, and parsley in a large bowl and mix well. Add the crab meat and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
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3
Cover a drying rack with wax or parchment paper to place the crab cakes on as they are made. Use 1/2 cup of the mixture to form each cake. This will make 5 crab cakes.
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4
Allow the crab cakes to sit out on the drying rack for an hour, so the mixture will set and hold together better for cooking.
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5
Heat oil in a large, non-stick skillet at medium heat until it is hot. Carefully add the crab cakes so pieces don't fall off, and beware of spattering oil. Cook for 3 to 4 minutes until nicely browned, then carefully turn and cook the other side until brown as well. Place the cooked crab cakes on a platter lined with paper towel. Serve with lemon slices, or optional tartar sauce.
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6
To make tartar sauce, mix 1/2 cup mayonnaise, 1 tablespoons sweet pickle relish, 1/2 teaspoon Dijon mustard, 2 teaspoons minced red onion, 1 tablespoons lemon juice, to taste, and salt and freshly ground black pepper, to taste. Cover and chill until served.
