Combine mayonnaise, egg, mustard, Worcestershire, salt and pepper in a small bowl and stir well. Add crab and panko crumbs and stir gently to coat. Refrigerate for 30 - 60 minutes (or up to 24 hours).
Gently form crab mixture into mini patties. (I used my medium cookie scoop to portion.) Heat oil in a frying pan over medium high heat until hot. Add patties to pan and fry for 3 minutes a side. Remove from pan and continue with the rest of the crab patties. Be sure to not overcrowd pan to allow for even browning.