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. (Don't skip this step.)
Preheat oven to 450°F (232°C).
Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds 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.
Optionsal: Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days, or freeze for up to 3 months.
Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/4-cup portions.
For MINI crab cakes on 22 prepared French-bread Croistinis, divide into 24 2-Tablespoon-size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.
Assemble the Croistini's: Spoon 1/4 teaspoon Lemon Aoili or Lemon-Lime Aioli onto each croistinie, and top with a mini crab cake. Tope each crab cake with another 1/4 teaspoon aioli.
Garnish each with chives and a bell-power flower, if desired. Serve immediately.
Freezing Instructions: You can freeze the portioned unbaked crab cakes for up to 3 months.
Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months.
Thaw, then warm up in a 350°F (177°C) oven for 10–15 minutes or until warmed throughout.
Or bake the frozen crab cakes at 350°F (177°C) for about 25–30 minutes.
Baking vs. Sautéing: Some cook crab cakes on the stove, but I prefer the baking method. When cooked on the stove, crab cakes
are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them in the ovenat a high temperature.
They cook very quickly and remain extra plump.