Gently flake the fresh lump crab meat into a large mixing bowl and inspect for shells. Add the egg and whisk thoroughly.

Finely dice the green onions and red bell pepper, then mince the garlic.

In a separate bowl, combine the fine breadcrumbs, Cajun seasoning, and Old Bay seasoning.

In the bowl with the crab meat, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce until smooth.

Gently fold the wet mixture into the crab meat, incorporating the diced vegetables and parsley.

Cover the combined crab mixture and refrigerate for 30 minutes.

Form the crab mixture into patties about 3-4 inches in diameter and coat with breadcrumbs.

Place the shaped crab cakes back in the refrigerator for another 30 minutes.

In a skillet, heat vegetable oil over medium-high heat until shimmering.

Fry the crab cakes for 4-5 minutes on each side until golden brown.

Transfer the fried crab cakes onto paper towels to drain excess oil and garnish with parsley before serving.