Prepare the crab meat carefully to remove any shells.
In a large mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, egg, and spices.
Add the crab meat and breadcrumbs to the bowl, mixing gently to incorporate.
Form the mixture into patties, about 3 inches in diameter.
Chill the formed crab cakes in the refrigerator for at least 30 minutes.
Heat vegetable oil in a skillet over medium heat.
Fry the cakes for about 4-5 minutes on each side until golden brown.
Remove the crab cakes from the skillet and drain on paper towels.
Serve warm with your favorite dipping sauce or garnish.
