1 large Egg 1/4 cup Mayonnaise 1 Tablespoon Finely chopped fresh parsley 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Fresh lemon juice 1.5 teaspoons Old Bay seasoning 1/8 teaspoon salt 15 Saltine crackers 16 ounces Jumbo lump crab meat 3 tablespoons Butter

Combine. In a large bowl combine a large egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, lemon juice, salt, Old Bay seasoning, saltine cracker crumbs, and jumbo lump crab meat. Use a spatula to gently fold the ingredients together doing your best to keep the lump crab meat as intact as possible.

Portion. Use a 1/2 cup measuring cup to portion out the crab cakes. First gently scoop it into the measuring cup and then press down on it to pack it together. Turn the measuring cup upside down over your baking sheet and gently tap the crab cake out.

Butter. When the crab cakes are ready to come out of the oven place the butter in a small microwave-safe bowl and microwave for 15 seconds or until completely melted. Gently brush the butter over the tops of the crab cakes.

Bake. Place the baking sheet in the oven and bake for 12-15 minutes or until the internal temp is 145 degrees F and the outside is golden brown.