In a large mixing bowl, combine the crab, mayo, egg, ½ cup of the pretzel crumbs, Dijon, Worcestershire, parsley, lemon zest, and ¼ teaspoon salt. Shape the crab mixture into 16 one-inch cakes. Cover and refrigerate for 1 hour or overnight.
Place the remaining pretzel crumbs onto a plate. Dredge the chilled cakes in the crumb mixture.
In a large skillet, heat 2 tablespoons of oil over a medium-high flame. Add half the crab cakes and cook, turning once, until golden, about 2 to 3 minutes per side. Remove to a paper towel-lined plate. Add the remaining oil and repeat with the second batch of crab cakes. Serve warm with your favorite dipping sauce, either sriracha aioli, tartar sauce, or creamy dill dressing.