1Mix all the seasonings into a flavored mayonnaise that is used to bind the crab and cracker crumbs. You will have mayonnaise left over. Refrigerate and use within 3 days. The mayonnaise used in teh crab cakes will be cooked, by any leftover mayonnaise will contain raw egg. Pasteurized eggs can be used as a substitute.
2Preheat oven to 350 degrees. Lightly grease a small baking sheet.
3MAYONNAISE-In the bowl of a food processor, combine mayonnaise, egg, Old Bay, Dijon Mustard, dry mustard, salt, Worchestershire and lemon juice. Refrigerate.
4CAKES-In a medium bowl, pick through crab meat and remove all bits of shell, being careful not to break up the chunks of meat. In a bowl of a food processor, purse crackers until they make fine crumbs. Add crumbs to crab with 1/2 cup flavored mayonnaise. Reserve remaining mayonnaise for another use. Form the crab mixture into 5 cakes.
5Place cakes on baking sheet and brush with melted butter. Bake 20 minutes or until golden brown. You may also broil the crab cakes or pan fry them.