Preheat the oven to 450°F.
Line a sheet tray with parchment paper, set aside.
Pick through the crab meat to make sure there are no shells but try not to break it up too much.
In a large egg, mix together the egg, garlic, mayonnaise, half the bread crumbs, mustard, old bay, lemon juice, and black pepper.
Add the crab meat in and fold it into the other ingredients.
Do not work it too much.
Place tablespoon-sized scoops of the crab mix onto the sheet tray, not touching.
Top the crab cakes with the remaining bread crumbs.
Bake for 6-8 minutes until golden brown and the internal temperature reaches at least 165°F.
Brush the butter on top of each crab cake.
Garnish with optional parsley and serve with the dipping sauce of your choice.
