In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, bread crumbs, lemon juice, salt, and pepper.
Gently fold in the crab meat, being careful not to break up the lumps.
Shape the mixture into 8 patties and refrigerate for at least 30 minutes.
In a large skillet, melt the butter over medium-high heat.
Fry the crab cakes in batches until golden brown and crispy, about 3-4 minutes per side.
Drain on paper towels and serve hot with lemon wedges and a sprinkle of fresh parsley.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 55 minutes (including chilling time)
Kcal: 250 kcal per serving | Servings: 8 crab cakes
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