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In a medium mixing bowl, gently combine the crushed crackers with the crab meat.
In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire Sauce, baking powder, old bay, and parsley until smooth.
Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate for 1 hour or until ready to cook.
When ready to cook, divide the crabmeat mixture into 8 equal parts and very gently pat it into 1½-inch hamburger-like patties. Do not overwork. Set the patties aside until ready to cook.
Set a large cast iron skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in two batches.
Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate.
Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with Homemade Tartar Sauce.