Blend mayo, egg, Worcestershire sauce, mustard and Old bay. Lightly toss with the jumbo lump crab meat and cracker crumbs. Form them into 4-5 crab-cakes, about 3” in diameter and 3/4” thick. Refrigerate 30-60 minutes before cooking. For Pan Frying: Heat pan to medium and add ½ tbsp. oil. Sear on both sides for about 3 minutes. For broiling: Place rack on top third of oven. Flip after 3-4 minutes. Watch carefully! When golden, remove from oven. For baking: Preheat oven to 450 Fahrenheit. Brush crab cakes with melted butter and bake 13-16 minutes or until golden brown. Prep time: 20 mins/ Cook time approx. 10 min/ Total time: 30 min.