Preparation Steps

• Gently place the crab meat in a large bowl and check for any bits of shell or cartilage. Avoid breaking the lumps. Set aside.
• In another bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice.
• Pour the wet mixture over the crab meat. Add the chopped parsley, salt, and black pepper. Gently fold everything together using a spatula or your hands. Be careful not to break up the crab.
• Sprinkle in the crushed crackers or panko breadcrumbs. Fold gently just until the mixture holds together. Don’t overmix.
• Preheat your oven to 375°F (190°C). Shape the mixture into 2–4 large round mounds (like small bombs) and place them on a greased or parchment-lined baking sheet. Brush the tops with melted butter or oil.
• Bake for 18–20 minutes, or until lightly golden and heated through. For a crispier top, switch to broil during the last 2 minutes (watch carefully to avoid burning).