In a small bowl whisk together mayonnaise, dijon, Worcestershire, Old Bay Seasoning, lemon juice, egg and parsley.
Add the crab meat and panko. Gently fold them in. Be careful not to break up the crab, you want full pieces of crab in each bite.
Scoop about 1/2 cup of mixture into rounds on a parchment lined baking sheet. Refrigerate for at least 1 hour to let them set.
Lightly coat a skillet with oil and heat over medium high heat. Add crab cakes and cook 2 - 3 minutes per side or until golden brown and cooked through. Serve hot.
When picking the crab over for shells, be sure to not break up the pieces too much. Remember you want big chunks of crab in the cakes. To get uniform cakes, an ice cream scoop with a trigger to release the filling really helps. It is important to let the crab cakes set in the refrigerator, because of the lack of filler, these crab cakes are just held together. Chilling them helps hold them together better. If you try to turn them too early, they might break. I'd wait at least 2 minutes before trying to turn them. If they start to break wait another minute or so. Nutrition facts for estimation purposes only.