Baked Crab Cakes

Line a rimmed baking sheet with foil and coat lightly with cooking spray.

Whisk egg, mayonnaise, dill, parsley, mustard, lemon juice, Worcestershire, Old Bay and pepper together in a medium bowl. With a flexible spatula, gently fold in crabmeat and panko, taking care not to break up the chunks of crab.

Divide the mixture into 6 portions (scant 1/2 cup each). Using your hands, gently shape into loose spheres; transfer to the prepared baking sheet. Gently press down to about 1-inch thickness. (Do not press or compact them too firmly.) Cover and refrigerate for 1 hour.

Preheat oven to 425°F. Bake the crab cakes until lightly browned, about 15 minutes. Transfer to a serving platter and serve with lemon wedges.