In a mixing bowl, gently combine the fresh lump crab meat with mayonnaise, the large egg, Dijon mustard, and lemon juice. Sprinkle in Old Bay seasoning or paprika, along with breadcrumbs, chopped fresh parsley, and season with salt and pepper. Stir carefully to keep the crab meat intact.

Lightly press the mixture into six uniform patties about one inch thick. Place on a parchment-lined plate and cover with plastic wrap. Refrigerate for about 20 minutes.

Preheat your skillet over medium heat and add a generous amount of butter or oil.

Carefully place the chilled crab cakes into the hot skillet. Sear for approximately 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to absorb excess oil.

In a saucepan, melt the butter over medium heat. Whisk in the white wine or chicken broth and let it simmer for 1-2 minutes.

Add freshly squeezed lemon juice, lemon zest, and a pinch of salt to the melted butter mixture. Stir until smooth. Optionally, add a splash of heavy cream.

Plate the warm crab cakes and drizzle the lemon butter sauce over them. Garnish as desired.