1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard,
Worcestershire, Old Bay, salt, celery, and parsley
in a large bowl and mix well. Add the crab meat
(be sure to check the meat for any hard and sharp
cartilage) 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.
3. Preheat 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. Be careful as oil may
splatter. Serve immediately with tartar sauce or a
squeeze of lemon.