Line a baking sheet with aluminum foil.
In a large bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley and mix well.
Be sure to check the meat for any hard and sharp cartilage.
Add the crab meat,and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 crab cakes, about ½ cup each, and place on prepared baking sheet.
Cover and refrigerate for at least 1 hour.
Pre-heat a large nonstick pan to medium heat and coat with canola oil.
When oil is hot, place crab cakes in pan and cook until golden brown, about 3 – 5 minutes per side.
Serve immediately with tartar sauce or a squeeze of lemon.
