Pick through crab meat, and remove any shells or cartilage.
In a mixing bowl, combine egg, mayo, Dijon mustard, Worcestershire sauce, fresh parsley, hot sauce, Old Bay, lemon juice, sea salt, onion powder, garlic powder and black better. Use a whisk, and whisk until blended.
Fold in the panko bread crumbs, until mixture starts to thicken. Fold crab meat into mixture.
Form 6 balls. If you want less than 6 crab cakes, feel free to make balls bigger. If you want more than 6, make them slightly smaller.
Place crab cakes on a parchment lined baking sheet. Cover with plastic wrap, and let chill in the refrigerator for a minimum of 30 minutes.
Preheat oven to 425 degrees.
Bake in oven for 15 - 20 minutes, or until desired cripiness is reached.
