In a small bowl, whisk together the avocado oil mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, sea salt, and black pepper until the wet ingredients are well-combined.
In a large mixing bowl, stir together the jumbo lump crab meat, gluten-free bread crumbs, and fresh parsley until well combined. Stir in the mayonnaise-egg mixture until everything is well combined.
Form 8 patties out of the crab mixture, ensuring they are compact but not overworked.
Add a generous amount of avocado oil to a large skillet and heat over medium heat. Allow the skillet to heat up until it is sizzling hot but not smoking.
Carefully place the crab cakes on the hot skillet and pan fry for 3 to 5 minutes per side, until crispy.
Transfer the crab cakes to a serving plate and serve with sliced lemons, cocktail sauce, and tartar sauce.
