Step 1: Prepare the Crab Mixture

• In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley until well combined.

Step 2: Fold in the Crab Meat

• Gently fold in the crab meat, being careful not to break up the lumps too much.
• Add the crushed saltine crackers or panko breadcrumbs and mix until just combined.

Step 3: Form the Crab Cakes

• Using your hands, shape the mixture into 4-6 crab cakes, about 1 inch thick.
• Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.

Step 4: Cook the Crab Cakes

For Pan-Frying:

• Heat the butter and vegetable oil in a large skillet over medium heat.
• Cook the crab cakes for about 3-4 minutes per side until golden brown and crispy.

For Baking:

• Preheat your oven to 375°F (190°C).
• Place the crab cakes on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.

Step 5: Serve and Enjoy

• Serve hot with lemon wedges, tartar sauce, or a spicy remoulade sauce.