Preheat  oven to 400°F. Drain the liquid from the crabmeat, using a mesh strainer. You can gently pat the crab meat dry with a paper towel if you wish. Transfer the crab meat to a mixing bowl. Inspect the crab meat closely to make sure there are no shells.

In a small separate bowl, whisk the mayonnaise, dijon mustard, worcestershire sauce, lemon juice and dry seasonings together.

Add the mayo mixture to the large bowl of crabmeat.  Add the egg, panko breadcrumbs and  chopped parsley. Mix everything together with a rubber spatula until just combined. Try not to over-mix because you want the lumps of crab to remain in tact. 

Using an ice cream scoop or ¼ cup measuring cup, portion the crab meat mixture into mounds. Don't pack or flatten the crab cakes. Arrange each crab cake on a greased baking sheet as you shape them.

In a small saucepan, heat the butter over a low flame until fully melted. Use a pastry brush to brush each crab cake with a generous amount of butter.

Bake the crab cakes in the oven for 13 minutes, then turn your broiler on and let them sit under the broiler for 3-5 minutes more. Keep an eye on them so they don't burn.

Remove the crab cakes from the broiler, and remove each crab cake from the baking sheet using a large, metal spatula. Arrange them on a platter and serve with fresh lemon wedges, melted butter, tartar sauce or cocktail sauce.