Wash, clean and devein shrimp, removing the tails. Chop the shrimp into fine pieces and set aside.
In a large bowl, place egg, mayo, lemon juice and Dijon mustard. Using a wire whisk, blend together. Add seafood seasoning, Worcestershire sauce, red bell pepper, green onion and parsley. Blend together once more.
Add chopped shrimp and half of the breadcrumbs and turn gently to mix. Add remaining bread crumbs mixing in the same gentle manner, until shrimp mixture is easy enough to handle. Form shrimp mixture into cakes 3/4 inches thick, 3 inches in diameter. sauté in hot oil until golden. Garnish with lemon wedges and serve with tartar sauce.