Whisk the egg in a large bowl. Place all of the remaining crab cake ingredients, except for the crab, in with the egg. Mix until well combined.
1 egg, ⅓ cup mayonnaise, 1 ½ teaspoon Old Bay seasoning, ½ teaspoon salt, ½ cup Italian breadcrumbs, ½ tablespoon finely chopped fresh parsley, ½ tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard
Gently fold in the crab meat being careful not to break it up too much.
1 pound cooked lump crab meat
Cover the crab and breadcrumb mixture and place it in the refrigerator for 30 minutes (or up to 24 hours) to let the flavors meld and the breadcrumbs hydrate.
Preheat the oven to 425°F (245°C). Line a baking sheet with parchment paper.
Scoop ½ cup portions of the crab mixture onto the prepared baking sheet with about 1 ½ inches of space between each. Use a fork or a spoon to gently push down any bits of meat sticking up but do not flatten the crab cakes.
Brush the tops with melted butter, if using.
2 tablespoons butter
Bake for 12-15 minutes, or until the crab cakes turn golden brown. Serve with lemon wedges and your favorite sauce.
Lemon for serving
Notes
Substitutions: Replace the bread crumbs with Panki breadcrumbs, crushed saltine crackers, or Ritz cracker crumbs.Storage: Wrap tightly with plastic wrap and refrigerate for up to 3 days. These crab cakes can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheating: Top with a thin slice of butter and bake at 350°F (177°C) for 12-15 minutes or microwave in 15-second intervals until warm in the center.I recommend serving with this simple crab cake sauce.See the recipe post for deep fry, pan fry, and air fry instructions.The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.