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Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and ⅔ cup cracker crumbs until thoroughly mixed.
Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
Coat each crab cake in the remaining ⅓ cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
Pour the oil into a large frying pan over medium heat.
Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
Set aside to drain on a rack or paper towels.
Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
Serve the sauce alongside the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.