In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire, and hot sauce. Season with salt and pepper.
In a separate, medium bowl, stir together crabmeat, panko, and parsley. Gently fold in mayo mixture-- you want to the crab to remain in big lumps. Then, form into 8 patties if serving as appetizers, or 4 patties if serving as the main course for two people (2 cakes each).
Coat a large frying pan with oil and heat over medium-high until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Serve crab cakes with lemon wedges, or tarter sauce if you desire.