01 -
Place the lump crab meat into a large bowl. In a separate bowl, combine the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, Cajun seasoning, Old Bay seasoning, and salt. Whisk together until smooth.
02 -
Pour the egg mixture over the crab meat. Add in the cracker crumbs and carefully fold the mixture together with a spatula to avoid breaking the crab chunks.
03 -
Cover the mixture and refrigerate for at least 30 minutes or up to one day.
04 -
Preheat the oven to 450°F (230°C) and generously grease a baking sheet with softened butter.
05 -
Using clean hands, divide the mixture into 6 equal mounds, about 1/2 cup each. Do not compress into patties; form them gently to maintain their shape.
06 -
Place the mounds on the greased baking sheet a few inches apart. Generously brush the tops with melted butter, allowing it to drizzle into the crevices. Bake for 13-15 minutes or until a golden crust forms.
07 -
Remove the crab cakes from the oven, brush with additional melted butter, and squeeze lemon juice over the top. Serve immediately.
08 -
Add egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into a blender. Blend for 5 seconds to combine. Heat butter until hot but not browned, then slowly stream the butter into the blender on medium-high speed to emulsify.