1. In a medium bowl, whisk together the egg, mayonnaise, Old Bay, mustard powder, Worcestershire sauce and scallions.
2. Add the crushed saltine crackers and mix until well combined.
3. Add the crabmeat, then use a rubber spatula to gently mix, being very careful not to break up the lumps.
4. Use a 1/2 cup measuring cup or ice cream scoop to portion out 8 even mounds of the mixture.
5. Use your hands to gently pack them together to form a cake, but don't pack too tight. Set the cakes on a sheet pan, then cover with plastic and place in the refrigerator for at least 30 minutes or up to overnight.

To Pan Fry:

1. When ready to cook, heat 4 tablespoons butter in a large skillet over medium heat. Add as many crab cakes as will fit in the pan without overcrowding (4 is usually good).
2. Cook for about 3 minutes or until golden brown, then flip and cook on the other side. Add more butter if needed and repeat with the remaining crab cakes.
3. Serve immediately with lemon wedges and cocktail sauce on the side. 

To Bake:

1. Preheat the oven to 450 degrees or 425 degrees for a convection oven. 
2. Line a sheet pan with parchment paper and spray with cooking spray to prevent sticking, then place the crab cakes on top, leaving at least 2-3 inches of room between each one. 
3. Melt the butter and spoon it over each crab cake. 
4. Bake for 12-15 minutes or until lightly golden on top. 
5. Serve immediately with lemon wedges and cocktail sauce on the side.