Place the lump crab meat into a large bowl. In a separate bowl, combine the egg, mayonnaise, Worcestershire, Dijon, parsley, lemon juice, and seasonings. Whisk together until smooth.

Pour the egg mixture over the crab. Add in the cracker crumbs and fold the mixture together carefully with a spatula to keep the lump crab chunks intact.

Cover the mixture and refrigerate for at least 30 minutes or up to one day.

Heat the oven to 450 degrees and prepare a baking sheet generously greased with butter.

Using clean hands, divide the crab mixture into 6 equal-sized mounds, about ½ cup each. Don't compress them down into a patty; keep them as a mound, minimally forming them just enough so they keep their shape.

Place them a few inches apart on the greased baking pan and spread melted butter generously over the tops, allowing it to drizzle down into the crevices. Place them immediately in the hot oven and bake for 13-15 minutes or until a golden crust forms on the outside.

Remove from the oven and spread the tops with more melted butter and a squeeze of lemon. Serve immediately.

Into a blender add egg yolks, lemon juice, dijon, salt and cayenne pepper. Blend for 5 seconds until combined.

Place the butter in a microwave-safe glass measuring cup or bowl. Heat until the butter is hot, about 45 seconds - 1 minute.

Turn the blender on medium high, and slowly stream in the hot butter into the mixture until emulsified.