In a small bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, parsley, and lemon juice.
Add the crab to the bowl, then the crackers. Using a rubber spatula, gently fold the crab meat and crackers into the egg mixture, being careful to not break up the meat.
Cover the bowl tightly and refrigerate for 30 minutes, or up to 24-hours.
Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray, or grease generously.
Gently place filling into a ½ cup measuring cup, making sure it is filled completely. Lightly press on the filling to shape it into the measuring cup, but be careful not to compact the crab mixture too tightly. Turn the measuring cup over onto the baking sheet and carefully press in any pieces of crab that are sticking out.
Brush the tops of each crab cake with melted butter. Then bake for 12-14 minutes. Serve warm with tartar sauce, cocktail sauce, or a squeeze of lemon.
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.