• 1 pound crabmeat (lump if possible; pour off and discard any liquid)
• 1/4 cup (52g) mayonnaise
• 1/4 cup fresh parsley, chopped (I use curly; could use flat)
• 2 tablespoons (30ml) fresh lemon juice (from 1 lemon), plus wedges, if desired, for serving
• 1 large egg
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon Old Bay seasoning
• Kosher salt and freshly ground black pepper
• 1/2 cup (40g) fine saltine crumbs (from about 15 crackers; I’ve also used gluten-free matzo crumbs with excellent results)
• 2 tablespoons (28g) melted butter
• Optional for serving: cocktail* or tartar sauce