In a large mixing bowl, combine the fresh crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped parsley, chopped green onion, Old Bay seasoning, salt, and black pepper. Mix until all ingredients are well incorporated.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the flavors meld and makes the mixture easier to form into cakes.

Cooking

Form the Crab Cakes

Once the mixture has chilled, use your hands to form small patties (about 2 inches in diameter) from the crab mixture. Place them on a plate or baking sheet.

Heat the Oil

In a large skillet, heat the olive oil over medium heat until shimmering.

Fry the Crab Cakes

Carefully add the crab cakes to the skillet without overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip them.

Drain and Serve

Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges and tartar sauce.