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Line a baking sheet with aluminum foil.
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old
Bay, salt, celery, and parsley in a large bowl and mix well. Add the
crab meat (be sure to check the meat for any hard and sharp
cartilage) and panko; gently fold mixture together until just
combined, being careful not to shred the crab meat. Shape into 6
crab cakes (about ½ cup each) and place on prepared baking
sheet. Cover and refrigerate for at least 1 hour.
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