Gently pick through the Lump Crab Meat to remove any shells or cartilage and transfer the picked crab to a large bowl, handling it carefully to keep the lumps intact.
In a separate bowl whisk together the Egg, Mayonnaise, Dijon Mustard, Worcestershire Sauce, Old Bay Seasoning, Lemon Juice, finely chopped Parsley, Kosher Salt and Black Pepper until smooth.
Place the Saltine Crackers in a zip-top bag and crush to fine crumbs (or pulse in a food processor), then fold the crumbs into the wet mixture until evenly distributed.
Fold the seasoned binder into the crab meat gently until just combined—avoid overmixing so the crab lumps remain prominent.
Form the mixture into 6–8 patties (about golf-ball to softball size), press lightly to compact, and place them on a baking sheet; chill in the refrigerator for at least 20–30 minutes to help them hold together when cooking.
Heat a large skillet over medium heat and add a tablespoon of Unsalted Butter and a splash of Neutral Oil; heat until the butter is foamy and the pan is hot but not smoking.
Working in batches if necessary, cook the crab cakes until golden brown and crisp, about 3–4 minutes per side, flipping carefully with a spatula so they don’t break apart. Add more butter/oil between batches if needed.
Transfer cooked crab cakes to a paper-towel-lined plate to drain briefly and taste one, adjusting with a pinch more Kosher Salt or Black Pepper if desired.
Serve the crab cakes hot with Lemon Wedges for squeezing and a side of Tartar Sauce for dipping.
