Remove any shell or cartilage from crabmeat.
In a medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in ¾ cup crumbs.
Gently mix in crabmeat, being careful not to break pieces apart.
Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil in a skillet to 350° F. Cook crab cakes until golden brown, about 4 to 5 minutes. Flip over and repeat, cooking until done. Drain on paper towels.
Contributed by Joyce Taylor