Directions

1. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
   
2. Add the crab meat and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
   
3. Line a baking sheet with foil. Shape mixture into 6 cakes (each about ½ cup) and place on the baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
   
4. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
   
5. Remove crab cakes from pan and serve warm with the tartar sauce.