Prepare the Crab Mixture

1. Combine Ingredients: In a large mixing bowl, gently combine the lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, breadcrumbs, parsley, and lemon juice.
2. Mix Gently: Be careful not to break up the crab meat too much; you want to maintain some chunks for texture.

Form the Crab Cakes

1. Shape the Mixture: Divide the crab mixture into equal portions and shape them into patties, about 3 inches in diameter.
2. Chill: Place the formed crab cakes on a plate and refrigerate for at least 15 minutes to help them firm up.

Cook the Crab Cakes

1. Heat the Butter: In a large skillet over medium heat, melt the butter until it starts to foam.
2. Add the Crab Cakes: Carefully place the crab cakes in the skillet, cooking in batches if necessary to avoid overcrowding.
3. Cook Until Golden: Cook for about 4-5 minutes on each side, or until they are golden brown and heated through.
4. Drain Excess Fat: Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess grease.