Drain crab in a small colander. Check for pieces of shell.
Chop onion, celery, pimento and parsley. Set to the side.
In a small bowl, combine the mayonnaise, egg, heavy cream, lemon juice and Old Bay Seasoning. Whisk to incorporate.
In a medium mixing bowl, add the drained crab and the panko crumbs. Mix gently. You don’t want your crab to turn to shreds. Add the mayonnaise and egg mixture, very gently mix.
Form eight balls out of the crab mixture. Gently flatten to about a 1 inch thickness. Gently press in loose crab along the sides of your cake.