In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, salt, and black pepper if using.
Add the crab meat and crushed saltine crackers to the bowl. Fold gently with a spatula until just combined, keeping the crab pieces as intact as possible.
Cover and refrigerate for at least 30 minutes. This helps the crumbs absorb moisture and keeps the crab cakes from falling apart.
Preheat the oven to 450°F. Grease or line a rimmed baking sheet, then portion the mixture into 6 mounds using a ½-cup measuring cup. Gently compact the sides without flattening too much.
Brush the tops with melted butter for richer flavor and a golden finish. For a lighter version, use a light spray of oil or skip this step.
Bake for 12–14 minutes, until lightly browned and heated through. For extra color, broil for the last 1 minute and watch closely.
Serve warm with fresh lemon juice, tartar sauce, cocktail sauce, or lemon aioli. The crab cakes should be tender inside and lightly crisp around the edges.
