Whisk together the egg, mayonnaise, dijon mustard, worcestershire sauce, lemon juice, parsley, and old bay seasoning.
Add in the crab meat and gently mix with a rubber spatula until all the crab meat is coated. Then, gently fold in the breadcrumbs, making sure not to break up the crab meat while mixing. If it isn't sticking together, add more breadcrumbs slowly until it binds (about 1-2 tablespoons more).
Form the crab mixture into 4-5 jumbo, even-sized balls (or 8-10 small/medium crab cakes). Then, cover the crab cakes and refrigerate for 1 hour (up to 1 day). This helps set the crab cakes and marry the flavors.
When ready to cook the crab cakes, preheat the oven to 425°F.
Place on a lightly greased baking sheet and bake for 12 minutes. Then, remove the crab cakes and preheat the broiler to high, broil for 1-2 minutes until golden.
Serve warm with the old bay lemon aioli and lemon wedges. Enjoy!