In a large bowl, mix together the imitation crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, green onions, parsley, lemon juice, salt, and pepper until everything is well incorporated and holds together nicely.

Use about 1/4 cup of the mixture to form individual cakes. Gently shape them into rounds, making sure they are compact enough to hold their shape during cooking.

In a skillet, heat the oil over medium heat. You’ll know it’s ready when it shimmers.

Place the cakes in the hot oil and fry for about 4 minutes on each side or until they achieve a delightful golden brown color.

Once cooked, remove the crab cakes from the skillet and place them on paper towels to drain any excess oil. Serve warm and enjoy.