Crab Cakes

1. In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, beaten egg, salt, and black pepper. 2. Gently fold in the lump crab meat, crushed saltine crackers, and chopped fresh parsley. Be careful not to break up the crab lumps too much. The mixture should just hold together. 3. Form the mixture into 8 equal patties (about 1/2-inch thick). Place them on a plate and refrigerate for at least 30 minutes to help them firm up. 4. Heat olive oil (or vegetable oil) in a large non-stick skillet over medium heat. Once hot, carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan. 5. Cook for 4-5 minutes per side, until golden brown and heated through. Serve immediately with lemon wedges and tartar sauce if desired.