In a medium bowl, carefully pick over the crab meat and remove any shells. You want it to be pure and shell-free for the best taste.
In a small bowl, stir together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, egg, pepper, lemon zest, and parsley. This mixture is where the magic begins!
Add the mayonnaise mixture to the crab meat and gently fold together, being careful not to break up the crab meat too much. Then, gently fold in the panko bread crumbs to add that beloved crunch.
Form 1/3 cup of the crab mixture into 8 patties, and transfer them to a baking sheet lined with parchment paper. Chill for 15-20 minutes. This helps the flavors meld together.
Heat the olive oil in a large skillet over medium-high heat. When it’s hot, you’re ready to fry!
Add the crab cakes to the skillet and cook over medium heat until golden brown, approximately 3-4 minutes. Flip the cakes carefully with a spatula and cook until golden brown, crispy, and cooked through, approximately 3 minutes.
Transfer the crab cakes to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.