Step 1: Prepare the Crab Cake Mixture

1. In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and parsley.
2. Gently fold in the lump crab meat, being careful not to break up the pieces too much. Add the crushed saltine crackers and mix until just combined.

Step 2: Form the Crab Cakes

1. Divide the mixture into 6 equal portions and shape them into patties, about 1 inch thick.
2. Place the crab cakes on a plate or tray lined with parchment paper and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.

Step 3: Cook the Crab Cakes

Pan-Seared Method:

1. Heat the olive oil in a large skillet over medium heat. Add the butter for extra flavor if desired.
2. Once the oil is hot, gently place the crab cakes in the skillet. Cook for 3–4 minutes per side, or until golden brown and heated through.

Baked Method:

1. Preheat the oven to 375°F (190°C). Arrange the crab cakes on a greased baking sheet or a sheet lined with parchment paper.
2. Bake for 15–20 minutes, flipping halfway through, until golden and warmed through.

Step 4: Garnish and Serve

1. Transfer the cooked crab cakes to a serving platter. Garnish with fresh parsley and serve with lemon wedges and tartar sauce or remoulade.
2. Enjoy hot as an appetizer or main course with your favorite sides.