In a small mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season the mixture with a pinch of kosher salt and a dash of freshly ground black pepper.

In a separate, larger bowl, combine the jumbo lump crabmeat with the panko bread crumbs and freshly chopped parsley. Gently fold in the egg and mayonnaise mixture until everything is well incorporated. Shape the mixture into 8 even-sized patties, handling them gently to keep them intact.

Heat a large skillet over medium heat and add enough canola oil to generously coat the bottom of the pan. Once the oil is shimmering, add the crab cakes in batches, ensuring not to overcrowd the pan. Cook each crab cake for 3 to 5 minutes per side, turning only once, until they are golden brown and crispy. Add more oil to the pan if necessary between batches.

Once cooked, transfer the crab cakes to a serving platter. Serve them immediately with fresh lemon wedges and a side of tartar sauce for dipping.