In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, parsley, and panko. Gently fold in the jumbo lump crab, keeping the larger pieces as intact as possible.

Divide the mixture into thick, even cakes. Chill for 20 to 30 minutes so the cakes firm up and hold their shape in the skillet.

Warm the butter and olive oil in a skillet over medium heat. Cook the crab cakes for 4 to 5 minutes per side, until the exterior is deep golden and the center is warmed through.

For the optional sauce, melt the butter in a small saucepan and gently cook the garlic for about 30 seconds. Stir in the lemon juice and chopped parsley until the sauce is fragrant and bright.

Arrange the crab cakes on plates and drizzle with the lemon butter sauce if using. Serve with salad, roasted vegetables, or rice for a polished seafood meal.