In a medium bowl, add and stir together eggs, mayo, dijon mustard, Worcestershire, lemon juice, garlic powder, old bay seasoning, and cajun spice.
Now add the crab, parsley, and panko crumbs.
Fold to combine
Do NOT stir.
Use a regular sized ice cream scoop, scoop out your crab mixture and roll into a ball.
Now form them into patties by pressing lightly down on the crab ball.
Refrigerate crab cakes for 20 minutes on a parchment covered baking pan and place another parchment paper on top of the crab cakes.
Heat oil in a frying pan big enough to hold half of the crab cakes.
Add crab cakes and cook 4-5 minutes on each side.
You may need to add a little more oil, if necessary while pan frying.
In a small bowl add all ingredients for the dipping sauce and stir to combine.