In a small bowl, combine the beaten egg, mayo, mustard, Worcestershire sauce and hot sauce.
In a large bowl, combine the crab, breadcrumbs, Old Bay, salt and pepper to taste and parsley - DON'T MINCE IT - leave some crab chunks intact.
Add the wet mixture to the large bowl and gently mix until just combined. Use your hands to form small crab cakes.
Heat a large skillet on medium high and coat the bottom of the pan with the olive oil. When the oil gets hot, add the crab cakes and cook for about 5 minutes per side. Exteriors should be golden brown - if the cakes start to burn, lower the heat. Serve with lemon wedges.