Directions:

**Prepare the Crab Mixture:**
In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley (if using). Gently fold in the crab meat and crushed crackers until combined. Be careful not to break up the crab meat.

**Form the Crab Cakes:**
Shape the mixture into 6-8 patties, about 3/4 inch thick. Place them on a baking sheet and refrigerate for 30 minutes to firm up.

**Cook the Crab Cakes:**
Heat a skillet over medium heat and add enough oil or butter to coat the bottom. Fry the crab cakes in batches for 3-4 minutes per side, until golden brown and cooked through.

**Serve:**
Serve the crab cakes warm with lemon wedges, tartar sauce, or a sprinkle of additional Old Bay seasoning.

** Prep Time:** 10 minutes
** Cook Time:** 15 minutes
** Total Time:** 45 minutes (including refrigeration)
** Servings:** 6-8 crab cakes

These **Original Old Bay Crab Cakes** are as authentic as they come! What will you serve them with: a classic salad or something creative like a spicy aioli? Let me know your twist!