Blend the sauce ingredients and refrigerate while you make the Mini Crab Cake Appetizer.
In a medium size bowl, whisk the mayonnaise, egg, parsley, mustard, Worcestershire sauce and seafood seasoning. Using a spoon, gently fold in the crab meat and breadcrumbs without overmixing and refrigerate 15 minutes.
Form the crab mixture into about silver dollar size patties.
In a large skillet add enough vegetable oil to cover the bottom (no more than 1/4 cup). When the oil is hot (shimmering) work in batches, carefully add a few of the crab cakes and fry 2-3 minutes per side until golden.
Transfer the crab cakes onto a paper towel lined plate then arrange on a serving platter with a dollop of sauce over the top, extra sauce and wedges of lemon on the side.