Mix panko/saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
Stir in crabmeat until mixture is combined but still chunky.
Cover and refrigerate for 1 hour.
Sprinkle breadcrumbs on a plate.
Shape chilled crab mixture into thick patties; coat completely with bread crumbs. (Option - skip the bread crumb coating and broil the crab cakes.)
Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.