Drain the lump crab meat and gently pick through it to remove any shell fragments.
In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley.
Gently fold in the crab meat and Panko breadcrumbs until just combined. Do not overmix.
Divide the mixture into 6 equal portions and shape each into a thick patty (about ¾ inch thick).
Place the crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
Heat butter and olive oil in a skillet over medium heat until the butter foams.
Cook the crab cakes for 3-4 minutes per side until golden brown and heated through.
Serve immediately with lemon wedges, tartar sauce, or remoulade.
