To a bowl, add egg and beat well. Add mayonnaise, mustard, lemon juice and mix well. Add cooled vegetables and mix. Add salt, paprika, parsley and mix. Add breadcrumbs and mix. Gently fold in crab meat. Chill this mixture in the fridge for one hour.
After one hour, form mixture into 5 or 6 cakes gently with your hands. Heat up a seasoned cast iron or non-stick pan and pour in a few tablespoons vegetable oil to coat bottom of pan. Fry cakes a few minutes on both sides until golden brown. Remove from pan and serve with lemon wedges.