1 large egg
2 heaping tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste
Few drops of lemon juice (no more than about 1/4 teaspoon)
2 teaspoons Old Bay Seasoning
1/4 teaspoon kosher salt
Fresh ground black pepper 1 cup fresh bread crumbs, or finely crushed saltines
2 tablespoons chopped fresh parsley
1 pound fresh jumbo lump or lump crabmeat -- drained of all excess liquid
3 tablespoons butter or vegetable oil for sauteeing

In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated. Add the bread crumbs and parsley and mix well. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).

Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape). Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.

In a large cast-iron skillet, heat butter or vegetable oil over medium-high heat. Gently add crab cakes to the pan and cook 3-4 minutes. Use a spatula and your hand to gently turn the crab cakes and cook an additional 2-3 minutes or until golden brown. Drain on paper towels. Serve with cocktail sauce or tartar sauce.