In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, bread crumbs, and lemon juice. Season with salt and pepper.
Shape the mixture into 8-10 crab cakes, pressing gently to hold them together.
Heat the butter in a large skillet over medium heat until melted and hot.
Add the crab cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
Remove the crab cakes from the skillet and drain on paper towels.
Garnish with fresh parsley and serve with lemon wedges.
Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4-5
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