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Preheat oven to 375°F (190°C) and allow to fully heat.
Inspect crab meat carefully, removing any shells while keeping the delicate lumps intact.
In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until well combined.
Add lump crab meat and crushed crackers to the bowl, folding gently until mixture just comes together. Avoid overmixing to preserve the crab's texture.
Shape mixture into 4-6 even mounds and arrange on a parchment-lined or greased baking sheet.
Brush each crab mound generously with melted butter. Bake for 18-20 minutes until golden brown and heated through.
Serve immediately with lemon wedges and additional Old Bay seasoning if desired.