In a large bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, chopped parsley, and 1/2 cup panko breadcrumbs. Mix carefully to avoid breaking up the crab meat.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter and 1 inch thick.
Lightly coat each crab cake with additional panko breadcrumbs on all sides for a crispy crust.
Heat the butter and vegetable oil together in a large skillet over medium heat until hot and shimmering.
Add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook each crab cake for 4 to 5 minutes on each side, or until golden brown and cooked through.
Remove the crab cakes from the skillet and drain on paper towels.
Serve immediately with lemon wedges and your favorite dipping sauce.