Drain Wild-Caught Lump Crab (1 pound) and pick out fin or shell pieces.
In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), Egg (1), Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (5 tablespoon), Worcestershire Sauce (1 teaspoon), Old Bay® Seasoning (1 teaspoon), Dijon Mustard (1 teaspoon), Salt (1/4 teaspoon), and Ground White Pepper (1/4 teaspoon). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.
Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.
Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.
Preheat a large pan with Olive Oil (to taste). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.
Serve immediately and enjoy!