In a medium bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, red pepper, and parsley. Gently fold in the crab meat and Panko crumbs. Use a rubber spatula and a "lifting" motion to keep the large lumps of crab intact.

Divide the mixture into 6 to 8 even mounds. Gently pat them into puck-shaped cakes about 1 inch thick. Do not over-compress the meat, or the cakes will become dense.

Place the cakes on a parchment-lined tray and refrigerate for at least 30 minutes. This allows the Panko to hydrate and the proteins to "set," ensuring they don't fall apart in the pan.

Heat the butter and olive oil in a large non-stick skillet over medium-high heat. The oil raises the smoke point of the butter, allowing for a better crust without burning.

Place the chilled cakes in the skillet. Cook for 4–5 minutes per side until a deep golden-brown crust forms. Avoid flipping them more than once.

Transfer the finished cakes to a paper towel-lined plate for 60 seconds to remove any excess surface oil before serving.