1 large egg

¼ 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

⅛ teaspoon salt

15 Saltine crackers

16 ounces jumbo lump crab meat

3 tablespoons butter

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Preheat the Oven: Set the oven to 450°F.
Prepare the Crackers: Place the Saltine crackers into a food processor and pulse until finely chopped into crumbs.
Mix the Ingredients: In a large bowl, combine the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and cracker crumbs. Stir gently to combine. Carefully fold in the crab meat, keeping it as intact as possible.
Form the Crab Cakes: Use a ½ cup measuring cup to scoop and shape the crab mixture into cakes. Gently press it into the cup and tap to release the crab cake. Shape further with your hands if necessary.
Chill the Crab Cakes: Refrigerate the crab cakes for 30 minutes to help them hold their shape during baking.
Brush with Butter: Melt the butter and brush it over each crab cake.
Bake the Crab Cakes: Place the crab cakes on a baking sheet and bake for 12-15 minutes, or until the internal temperature reaches 145°F and the exterior is golden brown.
Serve: Serve with lemon wedges for garnish.

Cracker Substitutes: If you don’t have Saltines, you can use breadcrumbs, but adjust the quantity for texture.

Other Crab Meat Options: While jumbo lump crab meat is ideal, backfin or claw meat can also be used, though the texture may differ slightly.

Mayonnaise Alternatives: You can substitute mayonnaise with Greek yogurt for a lighter version of the recipe.