Place the crab meat in a medium mixing bowl, set aside.
In a small bowl beat egg slightly, whisk in mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Pour sauce over crab meat, sprinkle with bread crumbs and parsley, mix thoroughly, but gently. Cover with plastic and refrigerate 1 to 2 hours.
Shape crab mixture into 8 cakes about 1 inch thick. In a nonstick skillet, heat butter with olive oil over medium heat. Cook crab cakes until dark golden brown, about 4 minutes. Flip the cakes, reduce heat to medium-low and cook until the other side is well browned, 4-5 minutes.
Serve with lemon wedges and aioli or your favorite dipping sauce.
Note: For hot crab sandwiches, serve on toasted English muffins and served with Sriracha mayonnaise or chili sauce.