In a small bowl, combine mayonnaise, eggs, Old Bay seasoning, Dijon mustard, dry mustard, Worcestershire sauce and black pepper. Whisk to combine.
In a separate medium bowl, add 1 cup of the Panko bread crumbs, crab meat, bell pepper, onion, celery and parsley. Stir to combine.
Gently fold the first sauce mixture into the crab meat mixture. Be very careful not to break up the crab meat.
Place, covered, in the refrigerator to chill for at least 2 hours.
Once chilled, form the mixture into eight or nine balls of approximately 4 ounces each.
Place additional Panko bread crumbs in a shallow bowl.
Coat prepared crab cake balls with Panko crumbs to form a light crusting.
Place balls on a work surface and gently press slightly to flatten each ball.
To a large saute pan, add enough oil to cover the bottom of the pan.
Place over medium heat and heat oil until hot and shimmering.
Carefully, place crab cakes, one at a time, into the hot oil. Add as many as will fit the pan, but do not crowd.
Cook until golden brown and crispy on one side. Flip and cook until golden brown and crispy on the second side.
Remove from pan to a paper towel-covered plate to drain.
Continue with additional crab cakes, if necessary, until all are cooked.
Serve hot, garnished with fresh lemon wedges and tartar sauce or dipping sauces, of choice.