Pick through the fresh jumbo lump crab meat to ensure all shell fragments are removed. Drain any excess moisture without breaking up the lumps.

In a medium mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, finely minced garlic, and chopped parsley until smooth.

Add the 1/3 cup panko or crushed saltines to the wet binder and stir until evenly combined.

Add the jumbo lump crab meat to the bowl. Using a flexible rubber spatula, gently fold the crab into the binder without breaking up the large lumps.

Divide the mixture into 4 equal portions and shape gently into tall, thick, rounded mounds. Do not flatten into thin patties.

Place the crab cakes on a parchment-lined plate, cover loosely, and refrigerate for 30 minutes to firm up.

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and transfer the chilled crab cakes onto the sheet.

Mix the melted butter and extra-virgin olive oil together, then drizzle evenly over the crab cakes. Dust lightly with extra Old Bay.

Bake for 12 to 15 minutes until the tops are deeply golden brown and sizzling.

Garnish with fresh parsley and serve hot with lemon wedges.