In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.

Gently place the crab meat on top, followed by the cracker crumbs. Using a rubber spatula or large spoon, carefully fold the mixture together to avoid breaking up the crab meat.

Cover the mixture tightly and refrigerate for at least 30 minutes, or up to 1 day.

Preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray, or line it with a silicone baking mat.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. Do not flatten. Compact each mound with your hands or a spoon to ensure they hold together. For extra flavor, brush the tops with melted butter (optional but recommended).

Bake for 12–14 minutes, or until the edges and tops are lightly browned.

Drizzle each crab cake with fresh lemon juice and serve warm.

Store leftover crab cakes tightly covered in the refrigerator for up to 5 days, or freeze for up to 3 months.