In a large bowl, whisk 2 large eggs, 2½ tablespoons of mayonnaise, 1½ teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Old Bay seasoning, ¼ teaspoon of salt, and 2 tablespoons of chopped fresh parsley.
Add 450g of lump crab meat and ½ cup of panko, and fold gently, keeping the lumps whole. Shape into 6 cakes. Cover and refrigerate for at least 1 hour.
For the tartar sauce, mix 1 cup of mayonnaise, 1½ tablespoons of sweet pickle relish, 1 teaspoon of Dijon mustard, 1 tablespoon of minced red onion, and 1 tablespoon of lemon juice. Season with salt and pepper.
Heat a thin layer of oil in a large nonstick skillet over medium heat. Cook the crab cakes for 3-5 minutes per side, until golden brown. Serve with the tartar sauce.
