Pat crab meat dry with paper towels. 

In a large mixing bowl, add eggs. Whip briskly with a wire whisk. 

Then, to the large bowl, add crushed crackers, mayonnaise, mustard, Worcestershire sauce, and seasonings.

Next, add crab meat to the Ritz mixture. Use a spatula to gently fold the crab meat into the mixture, trying not to break up the crab.

Place crab cakes on a plate and cover with plastic wrap. Place in the refrigerator, and allow to rest for 30 minutes. This step will help the cake stay together while cooking. 

To Bake: Preheat the oven to 425 degrees Fahrenheit. Spray a cookie sheet with cooking spray. Add prepared crab cakes to the greased baking sheet. Bake in the center of the oven for 7-9 minutes until the outside of the cakes are golden brown, and the internal temperature reads 150 degrees Fahrenheit with an instant read thermometer. If you’re having trouble getting the cakes to brown (but they are done), broil on high for 20-30 seconds. Serve warm.

To Pan Fry: Add vegetable oil to a Dutch oven or heavy bottomed cast-iron skillet. Heat over medium high heat until it sizzles upon contact. Add cakes and fry for 3-4 minutes per side, or until golden brown. Remove and allow to rest on a paper towel lined plate before serving warm.

To Air Fry: Preheat your air fryer to 390 degrees Fahrenheit. Place crab cakes in air fryer basket, and spray the cakes with cooking spray to help them brown. Air fry for 10-12 minutes, or until the internet temperature reads at least 150 degrees Fahrenheit with an instant read thermometer.

Serve warm with a squeeze of lemon juice and/or a dollop of aioli over the top.