In a large bowl, combine the mayonnaise, lightly beaten egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and chopped parsley. Mix until everything is well incorporated.
Gently fold in the lump crab meat and panko breadcrumbs. Stir carefully to keep the crab pieces intact while ensuring the mixture holds together.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the breadcrumbs absorb moisture and makes the crab cakes easier to shape.
Divide the chilled mixture into four equal portions. Gently press each portion into a thick, round patty.
Heat the unsalted butter and olive oil in a large skillet over medium heat until the butter melts and begins to sizzle.
Carefully place the crab cakes in the skillet. Cook undisturbed for 4–5 minutes, until the bottoms are golden brown.
Flip the crab cakes gently with a wide spatula and cook for another 4–5 minutes, until the other side is crisp and golden and the centers are heated through.
Transfer the crab cakes to a paper towel-lined plate to absorb excess oil. Serve warm with lemon wedges and tartar sauce.
