2. Combine egg, mayo, mustard, worcestershire, Old Bay, salt, celery and parsley in a large bowl and mix well. Add the crab meat and the panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 C each) and place on prepared baking sheet. Cover and refrigerate at least one hour. (I usually make these late morning and sit them til dinner. They hold together better than the one hour set time).
3. Preheat a LARGE nonstick pan to medium heat and coat with canola oil and cook until golden brown, about 4-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce, squirt of lemon or aioli sauce. ENJOY.