In a spacious mixing bowl, gently combine the fresh lump crab meat, mayonnaise, egg, Dijon mustard, and lemon juice. Add in Old Bay seasoning or paprika, along with breadcrumbs, chopped parsley, salt, and pepper. Mix carefully to maintain the crab's delicate texture.

Shape the mixture into approximately six equal patties, lightly pressing each to ensure they hold together without being overly compact.

Refrigerate for about 20 minutes to help the crab cakes firm up.

Heat a generous amount of butter or oil in a non-stick skillet over medium heat until it shimmers.

Place the chilled crab cakes into the hot skillet, cooking for about 3-4 minutes on each side until golden-brown and crispy.

In a separate saucepan, melt the remaining butter over medium-low heat. Add the white wine or chicken broth and simmer for 1-2 minutes.

Stir in fresh lemon juice, lemon zest, and a pinch of salt until everything is combined and smooth.

Drizzle the warm lemon butter sauce over the cooked crab cakes when serving.