In a bowl, whisk egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt and pepper, and fresh lemon juice.
Once the mixture is incorporated, add the panko bread crumbs. It will seem like there is not enough of the mixture for the amount of the crab meat, but remember, there is very little filling in these crab cakes.
Gently fold in the lump crab meat being careful not to break all of the lump pieces.
Scoop equal-sized cakes, using an ice cream scoop onto a cookie sheet.
Cover and refrigerate for 2-24 hours.