In a large bowl, gently pick through the crab meat to remove any shells, keeping the lumps intact.

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

Pour the binder mixture over the crab meat. Use a rubber spatula to gently fold until the crab is just moistened. Do not over-mix.

Using a 1/2 cup measure, scoop and gently form the mixture into 8 thick patties. Place them on a parchment-lined baking sheet.

Cover and refrigerate the crab cakes for at least 30 minutes to firm up.

Place panko breadcrumbs on a plate. Gently press each chilled cake into the panko to coat all sides.

Heat butter and oil in a large skillet over medium-high heat. Once shimmering, cook the crab cakes in batches of 4 for 4-5 minutes per side, until deep golden brown and crispy.

Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges.