Prepare the Shrimp: Finely chop the shrimp or pulse in a food processor until coarsely ground. In a large bowl, combine the shrimp, egg, mayonnaise, lemon juice, Dijon mustard, and minced garlic. Mix well.

Form the Cakes: Gently fold in half of the chopped parsley and 1/2 cup of panko breadcrumbs. Season with salt and pepper. Shape the mixture into small patties, about 3 inches in diameter.

Coat the Cakes: Place the flour and remaining panko breadcrumbs in separate shallow dishes. Dredge each shrimp cake in flour, then dip into the beaten egg, and coat with panko breadcrumbs.

Cook the Cakes: Heat vegetable oil in a large skillet over medium-high heat. Fry the shrimp cakes for about 3-4 minutes on each side or until golden and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

Serve: Stack the shrimp cakes on a serving plate. Garnish with the remaining chopped parsley. Serve with lemon wedges and your choice of dipping sauce.