Begin by meticulously examining the crab meat in a medium-sized bowl to ensure no shells are present.

In a separate smaller bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Tabasco sauce, egg, ground pepper, lemon zest, and parsley. Stir until the mixture is uniform.

Carefully incorporate the mayonnaise mixture with the crab meat to preserve the integrity of the crab lumps. Once blended, gently integrate the breadcrumbs into the mixture.

Methodically form the crab mixture into eight patties, each measuring approximately 1/3 cup. Place these patties on a baking sheet lined with parchment paper and refrigerate for 15 to 20 minutes to allow them to firm.

In a large skillet, heat the olive oil over a medium-high flame.

Once the oil is hot, introduce the crab cakes to the skillet. Cook each side for approximately 3 to 4 minutes or until they attain a golden hue and are cooked throughout.

Remove the crab cakes from the skillet and place them on a serving dish. It is recommended to serve the crab cakes promptly, accompanied by tartar sauce and lemon wedges if desired.