Step 1: Preheat the oven to 400 degrees F.
Step 2: Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
Step 3: Place the Crab meat in a medium size bowl and carefully go through the crab meat and pick out any remaining shells while trying not to break up any of the lump crab meat.
Step 4: In a separate bowl, whisk the eggs until thoroughly scrambled and combine with the Mayonnaise, Dijon mustard, Worcestershire Sauce, Old Bay Seasoning, and Parsley.
Step 5: Pour the liquid mixture over the crab meat and sprinkle the bread crumbs on top after pouring the liquid mixture over the crab meat.
Step 6: Gently fold the lump crab meat and lightly combine the crab meat together with the bread crumbs while being careful to not break apart the lump crab meat.
Step 7: Form into large patties and arrange the patties onto the lightly greased aluminum foil. I was able to form 6 good sized crab cakes with 2 pounds of lump crab meat
Step 8: Place the backing sheet into the oven on one of the upper racks.
Step 9: Bake for 25 to 30 minutes while checking on the crab cakes every 5 to 8 minutes as needed to prevent overcooking. Do not flip or turn the crab cakes, let them bake.
Optional Step: During the last 3 to 5 minutes of cooking, switch the oven from bake to broil and place the oven rack on the top most rack. Finish off the crab cakes by broiling until golden brown. May also add small pieces of butter on top of the crab cakes right before broiling.
Step 10: Remove the baking sheet from the oven and serve immediately. Garnish with lemon wedges and sauces in accordance with preference or tastes and enjoy!