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

Gently place the lump crab meat into the bowl and sprinkle the cracker crumbs over the top.

Using a silicone spatula or spoon, carefully fold everything together until combined. Avoid breaking up the crab meat.

Cover the bowl tightly and refrigerate for at least 30 minutes or up to 24 hours.

Preheat the oven to 450°F (232°C).

Grease a rimmed baking sheet with butter or nonstick spray, or line it with parchment paper.

Using a 1/2-cup measuring cup, divide the Maryland Crab Cakes Recipe mixture into 6 mounds on the baking sheet. Do not flatten them.

Gently compact each mound with your hands or a spoon to help them hold their shape.

Brush the tops with melted butter if desired.

Bake for 12–14 minutes or until lightly golden brown around the edges and tops.

Remove from the oven, drizzle with fresh lemon juice, and serve warm.