In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, salt, and pepper until smooth.

Gently fold in the lump crab meat and 1/4 cup of the panko breadcrumbs. Be careful not to break up the crab meat. Stop mixing as soon as it's combined.

Cover the bowl and refrigerate the mixture for at least 30 minutes to help it firm up.

Spread the remaining 1/2 cup of panko on a plate. Form the chilled crab mixture into 6-8 patties, about 1-inch thick.

Lightly press each side of the patties into the panko to coat them evenly.

Heat the oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the crab cakes in the pan, leaving space between them.

Fry for 3-4 minutes per side, until deep golden brown and crispy.

Transfer the cooked crab cakes to a wire rack or paper towel-lined plate to drain.

Serve immediately with fresh lemon wedges and tartar sauce.