In a large mixing bowl, gently combine the jumbo lump crab meat, egg, Old Bay seasoning, Worcestershire sauce, mayonnaise, Dijon mustard, and minced parsley. Be careful not to break up the crab meat too much; you want to keep those lovely lumps intact for a delightful texture.
Once the mixture is well combined, fold in the buttered cracker breadcrumbs. This will help bind the crab cakes together while adding a delicious crunch. If the mixture feels too wet, you can add a little more breadcrumb until the desired consistency is reached.
Using your hands, form the crab mixture into patties about 2 inches wide and 1 inch thick. Place the formed crab cakes on a plate or baking sheet lined with parchment paper.
Cover the shaped crab cakes with plastic wrap and place them in the refrigerator for at least 30 minutes. Chilling helps the cakes hold their shape during cooking.
In a large skillet, heat the oil over medium heat. Once the oil is hot, carefully place the chilled crab cakes into the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and crispy.
While the crab cakes are cooking, whisk together the béchamel sauce, yellow mustard, and whole grain mustard in a small bowl. This creamy sauce will add a tangy finish to your crab cakes.
Once the crab cakes are cooked, transfer them to a paper towel-lined plate to absorb any excess oil. Serve warm with the mustard sauce drizzled on top or on the side for dipping. Enjoy the rich flavors of your Maryland crab cakes!
