In a small bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and pepper.

In a medium bowl, combine the crabmeat, panko (or crushed saltines), and chopped parsley. Gently fold in the egg mixture.

Form the mixture into 8 equal-sized patties.

Heat a large skillet over medium heat and add enough oil to coat the bottom. When the oil is hot and shimmering, add the crab cakes in batches.

Cook each patty for 3 to 5 minutes per side, or until golden brown and crispy. Add more oil as needed between batches.

Transfer to a platter and serve warm with lemon wedges and tartar sauce on the side.