In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon zest, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
Gently fold in the crab meat and panko breadcrumbs until well combined.
Form the mixture into six patties. Heat oil in a skillet over medium heat and fry the crab cakes for about 3-4 minutes on each side or until golden brown and crispy.