01 -
In a large bowl, whisk together your egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until well combined.
02 -
Add the crab meat to your bowl, followed by the cracker crumbs. Using a silicone spatula or large spoon, fold everything together with a gentle touch - we want to keep those beautiful lumps of crab meat intact!
03 -
Cover your mixture tightly and let it rest in the refrigerator for at least 30 minutes, or up to a full day if you're preparing ahead.
04 -
When ready to bake, preheat your oven to 450°F (232°C). Prepare a rimmed baking sheet by either greasing it generously with butter, using nonstick spray, or lining with a silicone baking mat.
05 -
Using a ½ cup measure, scoop the mixture onto your prepared baking sheet to make 6 mounds. Don't flatten them! Instead, use your hands or a spoon to gently compact each mound, making sure there aren't any loose pieces. For extra flavor, brush the tops with melted butter - it's optional, but highly recommended!
06 -
Bake for 12-14 minutes until you see lovely golden brown edges and tops. Finish with a squeeze of fresh lemon juice and serve while warm.