Gently pick through the crab meat to remove any shells or cartilage.

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir until just combined, being careful not to break up the crab meat too much.

Shape the mixture into patties, about 3 inches in diameter.

Cover the formed crab cakes with plastic wrap and refrigerate for at least 30 minutes.

In a large skillet, melt the butter over medium heat.

Carefully add the crab cakes to the pan, cooking for about 4-5 minutes on each side until golden brown.

Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.

Serve the crab cakes warm with your favorite dipping sauce or a squeeze of lemon.