In a large mixing bowl, combine the fresh crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, and chopped herbs. Season generously with salt and pepper, mixing lightly.

Gently fold in the beaten eggs, ensuring to keep the crab pieces intact and achieving a uniform consistency.

Scoop out portions of the mixture and shape them into patties, approximately 2 to 3 inches in diameter, placing each on a tray lined with parchment paper.

Cover the shaped crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.

In a skillet, heat about ¼ inch of oil over medium heat. Place the chilled crab cakes in the pan without overcrowding.

Sear the cakes for 3-4 minutes on each side or until they turn a golden brown. Transfer to a plate lined with paper towels to absorb excess oil.