In a bowl, mix the mayonnaise, egg, mustard, Worcestershire sauce and Old Bay spice.
Then add the minced celery or cracker crumbs.
Add the crab and fold in with your hands or a fork.
Be careful to not break up the lumps. Cover and refrigerate for at least an hour.
Pre-heat the oven to 400 degrees F. On a parchment paper lined baking sheet and using a 1/3 cup ice cream scoop, over fill the crab mixture in the scoop and release on the baking sheet.
Bake for 15 minutes until firm on the outside. If you want the cakes to be more brown on top, place under a broiler for a few minutes. Serve with lemon wedges, chilled tartar sauce and coleslaw. I consider 2 crab cakes a serving, so this feeds 4.
Another option: For pan fried crab cakes, place a few of the chilled cakes in a frying pan with a little oil and butter. Fry for a few minutes on each side and then you are ready to serve.
Leftovers: You can keep cooked crab cakes in the fridge for up to five days or freeze airtight for up to 3 months.
