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Preheat oven to 400 degrees.
Drain crab meat and put in a bowl and set aside.
In a medium bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and ¼ teaspoon salt.
Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up the lumps.
Mixture will be somewhat wet.
Cover with plastic wrap and refrigerate for an hour or more.
Once chilled, shape the mixture into rounded mounds whatever size you'd like. Do not flatten or make into patties.
Place on lightly sprayed baking sheet with sides.
Spray the tops very lightly with non-stick spray for browning.
Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms.
Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes.