Step 1: In a large bowl, gently combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and chopped fresh parsley. Whisk until well combined.
Step 2: Add the lump crab meat to the bowl. Gently fold the crab meat into the wet mixture, being careful not to break up the lumps too much. The goal is to coat the crab, not to mash it.
Step 3: Sprinkle in the crushed crackers. Again, gently fold them into the crab mixture until just combined. Overmixing will lead to tough crab cakes. The mixture should be moist but hold its shape.
Step 4: Divide the crab mixture into 6 equal portions and gently form them into patties, about 1-inch thick and 3-inches in diameter. Don't press them too firmly; a loose pack is good for tenderness. Place the formed crab cakes on a plate or baking sheet lined with parchment paper.
Step 5: Chill the crab cakes in the refrigerator for at least 20-30 minutes. This step is crucial as it helps the crab cakes hold their shape during cooking and prevents them from falling apart.
Step 6: Heat 2-3 tablespoons of olive oil or vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering and hot (but not smoking), carefully add the chilled crab cakes to the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
Step 7: Cook the crab cakes for 4-6 minutes per side, or until they are golden brown and heated through. The internal temperature should reach 165°F (74°C). Adjust heat as necessary to prevent burning.
Step 8: Carefully remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with fresh lemon wedges and your favorite dipping sauce. Enjoy your homemade crab cakes recipe!