In a mixing bowl, gently combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, lemon juice, and Old Bay seasoning or paprika. Add breadcrumbs and parsley, then season with salt and pepper. Mix until just combined.

Divide the crab mixture into six equal portions and shape each into a patty, about ¾ inch thick.

Place the formed crab cake patties on a parchment-lined tray. Cover with plastic wrap and chill in the refrigerator for about 20 minutes.

In a large skillet, heat butter or oil over medium heat. Add the chilled crab cakes carefully to the skillet.

Cook the crab cakes for 3-4 minutes on one side until crispy and golden, then flip and cook for another 3-4 minutes.

While the crab cakes are cooking, melt butter in a saucepan over low heat. Stir in white wine or chicken broth and simmer for 1-2 minutes.

Add lemon juice and zest to the saucepan, along with a pinch of salt, stirring until the sauce is smooth and slightly thickened.

Plate the cooked crab cakes and spoon the lemon butter sauce generously over the top. Garnish with parsley.