Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice and salt together in a large bowl.
Place the crab meat on top, followed by the cracker crumbs. With a large spoon, very gently and carefully fold together. Cover tightly and refrigerate for at least 30 minutes and up to one day.
Preheat oven to 450 F. Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat. Using a 1/2 cup measuring cup, portion the crab cake mixture into six mounds on the baking sheet — no need to flatten. Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each top with melted butter.
Bake for 12 to 14 minutes or until lightly browned around the edges and on top.
Drizzle each with fresh lemon juice and serve warm with a small salad on the side.
