In a large mixing bowl, combine fresh lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt and pepper. Gently fold the ingredients together to avoid breaking the crabmeat.

Add Egg and Breadcrumbs

Crack the egg into the mixture and fold it in gently. Then, add the bread crumbs a little at a time, mixing until the mixture holds together but is not overly dry.

Form the Cakes

Shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a parchment-lined baking sheet.

Cook the Crab Cakes

In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.

Crab Soup

Sauté the Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, celery, carrot, and sauté until the vegetables are tender, about 5-7 minutes. Add minced garlic and cook for an additional minute.

Add Broth and Tomatoes

Pour in the chicken broth and add the canned diced tomatoes. Stir well to combine and bring the mixture to a simmer.

Incorporate Crab and Seasonings

Once simmering, add the fresh lump crabmeat, Old Bay seasoning, salt, and pepper. Stir gently to incorporate the crabmeat without breaking it.

Finish with Cream

Stir in the heavy cream and allow the soup to simmer for another 5 minutes. Garnish with chopped parsley before serving.