Mix the egg, mayonnaise, dijon mustard, Worcestershire sauce, lemon juice, lemon zest, parsley, and old bay seasoning.
Add the crab meat and gently mix with a spatula until all the crab meat is coated.
Gently fold in the breadcrumbs until the mixture starts sticking together. If it isn't sticking together, add more breadcrumbs (1/2 Tbsp at a time) until it binds.
Form the crab cakes into 10-12 small/medium crab cakes. I shaped mine into balls, but you can flatten them out more or shape them how you wish here.
Place the formed crab cakes on a baking sheet covered with parchment paper.
Cover the crab cakes and refrigerate for 1 hour or up to 1 day.
When ready to cook the crab cakes, preheat the oven to 425 degrees F.
Bake the crab cakes for 12-14 minutes or until golden.
Serve warm with lemon remoulade sauce