Start by placing the lump crab meat into a large mixing bowl. It's essential to check for shells; nobody wants a crunchy surprise in their crab cake! Add the finely diced celery and chopped parsley. The celery provides a lovely texture that enhances the crab’s natural sweetness.

In a separate bowl, whisk together the eggs, Worcestershire sauce, mayonnaise, Old Bay seasoning, and Dijon mustard. This mixture is key; it binds the crab and adds depth to the flavor. Pour this egg mixture over the crab, and then gently stir to combine everything. Remember to be gentle; we want the crab meat intact for that perfect bite.

Now, it's time to incorporate the panko breadcrumbs. These will give the cakes that delightful crunch we all love.

Sprinkle the panko over the crab mixture and mix until just combined. You’re looking for a consistency that holds together nicely. If it feels too wet, you can sprinkle in a bit more panko.

Using your hands, form the mixture into patties. Aim for about 3 inches wide and 1 inch thick; this size ensures they cook evenly. Place them on a plate or baking sheet lined with parchment paper. The crab cakes can be prepared a few hours in advance. Just cover them with plastic wrap and refrigerate until you’re ready to cook.

Heat vegetable or canola oil in a large skillet over medium heat. You need enough oil to cover the bottom of the pan but not so much that they’ll deep-fry. Once hot, carefully add the crab cakes. Cook for about 4-5 minutes on each side, or until golden brown. The smell will be incredible, drawing everyone to the kitchen.

While the crab cakes are cooking, let’s whip up a quick tartar sauce. In a bowl, mix together the mayonnaise, minced red onion, salt, pepper, sweet pickle relish, Dijon mustard, and lemon juice. Taste and adjust the seasoning as needed. It’s amazing what a good sauce can do for a dish; this one adds zest and balances the richness of the crab cakes.

Once the crab cakes are golden brown on both sides, remove them from the skillet and let them drain on paper towels. Serve them hot, alongside your homemade tartar sauce. You can garnish with additional parsley or lemon wedges for an appealing presentation. Watch your family and friends enjoy every bite!