Spice Route

Step 1. In a small bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until smooth.

Step 2. Place the jumbo lump crab meat in a separate large bowl. Sprinkle the crushed saltines and fresh parsley over the meat.

Step 3. Gently fold the wet mixture into the crab meat using a rubber spatula. Be very careful not to break up the large lumps of crab meat; the goal is to keep the lumps intact.

Step 4. Divide the mixture into 4 large or 6 medium portions and gently shape into thick patties. Do not over-compress them.

Step 5. Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This is critical to ensure they don't fall apart during cooking.

Step 6. Heat the butter in a large non-stick skillet over medium heat. Once the butter is melted and foaming, carefully add the crab cakes.

Step 7. Cook for 4 to 6 minutes per side, or until they are golden brown and heated through. Serve immediately with lemon wedges and optional remoulade sauce.