In a large mixing bowl, crack one large egg and whisk it lightly. Add ¼ cup of mayonnaise, 1½ teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce, and ½ teaspoon of Old Bay seasoning. If you’re using celery, mince a small rib and fold it in as well. Stir all the ingredients until they are well combined and creamy.

Gently fold in 1 pound of fresh lump crab meat into the egg mixture, being careful not to break up the crab chunks. Gradually sprinkle in ½ cup of panko breadcrumbs, mixing until just combined.

Cover the bowl with plastic wrap and place it in the refrigerator for 1 hour.

After an hour, remove the mixture from the refrigerator. Use your hands to shape the mixture into six large patties.

In a large skillet, melt a couple of tablespoons of butter over medium heat. Allow the butter to foam and become slightly golden.

Carefully place the crab cakes in the skillet, ensuring they are evenly spaced. Fry each patty for 3 to 5 minutes on one side until they are golden brown, then flip and cook for another 3 to 5 minutes.

Once cooked, transfer the crab cakes to a serving platter. Serve immediately with fresh lemon wedges and your favorite sauce.