Prepare the Crab Cakes: In a large mixing bowl, combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, chopped parsley, salt, and pepper. Gently fold the ingredients together until well combined.

Form the Crab Cakes: Divide the crab mixture into equal portions and shape each portion into a crab cake, about 1/2 inch thick. Place the crab cakes on a baking sheet lined with parchment paper.

Chill the Crab Cakes: Refrigerate the crab cakes for at least 30 minutes to firm up before cooking. This step helps the crab cakes hold their shape during cooking.

Cook the Crab Cakes: Heat a large skillet over medium heat and add a drizzle of oil. Once hot, carefully place the crab cakes in the skillet and cook until golden brown and crisp on both sides, about 4-5 minutes per side.

Serve and Enjoy: Transfer the cooked crab cakes to a serving platter and garnish with lemon wedges. Serve hot with tartar sauce or remoulade sauce on the side for dipping, if desired.