In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.
Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately with Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce.