Step 1

Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon hot sauce if desired, and 1/4 teaspoon kosher salt together in a large bowl.

Step 2

Gently fold in 1 pound lump crab meat and 1/2 cup panko breadcrumbs. Scoop some of the mixture into a 1/2-cup measuring cup and compact it slightly. Gently flip it out onto a rimmed baking sheet or large plate. Repeat with the remaining crab mixture until you have 6 crab cakes. Gently cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.

Step 3

Heat 1/4 cup neutral oil in a large skillet, preferably nonstick, over medium-high heat until shimmering. Add the crab cakes and cook until deeply golden-brown and heated through, about 3 minutes per side. (Take care when flipping because they’re somewhat fragile.) Serve with lemon wedges and tartar sauce.