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Ingredients
  

  • 1 large egg
  • ¼ c. mayonnaise
  • 1 tbsp. chopped fresh parsley (or 2 tsp. dried)
  • 2 tsp. dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Old Bay seasoning (up to 1 ½ teaspoons for a spicier kick)
  • 1 tsp. fresh lemon juice (plus more for serving)
  • ⅛ tsp. salt
  • 1 lb. fresh lump OR claw crab meat*
  • ⅔ c. saltine cracker crumbs (about 17-28 2-inch crackers)
  • 2 tbsp. melted salted or unsalted butter (optional)

Instructions
 

  • Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat.
  • Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
  • Preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
  • Using a ½ cup measuring cup, portion the crab cake mixture into 6 mounts on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each top with melted butter. This is optional but recommended!
  • Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.