Put the crabmeat in a mixing bowl and add 1½ cups bread crumbs, the eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay Seasoning, and mayonnaise. Blend well but gently, leaving the crab lumps as large as possible.
Shape the mixture into 10 portions of equal size. Shape each into a flat patty about 1 inch thick or slightly less.
Coat each patty with the remaining bread crumbs. Chill until ready to cook.
When ready, the crab cakes may be cooked in deep fat heated to 365 degrees for 2 to 3 minutes, or until golden brown all over. Or they may be cooked, one batch at a time, in 2tablespoons oil heated in a heavy skillet, adding more oil as necessary as each batch is cooked. Cook each batch about 2½ minutes on each side, or until golden brown on both sides.
Drain on paper towels. Serve hot with lemon wedges and tartar sauce.