Prep: 1. Finely dice celery and parsley. Break up crab meat if pieces are large. 2. Line a baking sheet with aluminum foil. Make: 1. Combine the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. 2. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined. 3. Shape into 6 crab cakes and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 4. Preheat oil in a large nonstick pan over medium heat. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.
2 cups of packed crab meat is about a pound.