Prepare the crab mixture: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley. Be careful not to break up the crab lumps too much.

Shape the crab cakes: Divide the mixture into 8 equal portions. Gently shape each portion into a patty about 1-inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.

Heat the skillet: In a large skillet, melt the butter with the olive oil over medium heat until the butter is foamy but not browned.

Cook the crab cakes: Carefully add the crab cakes to the skillet. Cook for about 4-5 minutes per side, or until golden brown and crispy.

Drain and serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges.

Optional sauce: For extra flavor, serve with tartar sauce or a remoulade made with mayonnaise, capers, and a dash of hot sauce.