Step 1

First, combine the egg, mayonnaise, parsley, Old Bay, Worcestershire and salt in a small bowl and whisk until smooth. 

Step 2

Next, gently go through the lump crab meat with your fingers to make sure it’s free of the shell and hard cartilage. Set aside. 

Step 3

Crumble the saltine crackers either by hand or in a mortar and pestle.

Step 4

Now, add the crackers and lump crab meat to the bowl with the mayonnaise mixture and carefully combine everything together.

Step 5

Tightly cover the bowl with cling wrap and chill in the fridge for at least an hour.