Crab cake with lobster claw

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Preheat oven to 450.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 1: mix the following ingredients in a bowl: 1/3 cup Mayo, 1 teaspoon old bay seasoning, one egg, 3 tablespoons melted butter, tablespoon chopped parsley, 1/2 cup crushed butter crackers (I used whole foods organic rounds), 1 1/2 teaspoons mustard, one squirt of fresh lemon juice, pinch of salt, 2 teaspoons of Worcestershire sauce. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 2: using large spatula, gently fold the 1 lb of crabmeat into the mixture. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 3: create the crab cakes (more like balls, do not flatten). Mine were larger than usual and the recipe made 4 cakes. Place on buttered cookie sheet and bake for 16 minutes or until lightly golden on top. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 4: in a saucepan, heat 1/2 cup heavy cream, one teaspoon of old bay seasoning until it begins to boil. Bring to simmer, add lobster claws (used precooked claws) and cook for 5 minutes. Turn off heat and set aside. Overcooking lobster will make it too chewy. If you have lobster claws in the shell, cook longer as that provides more flavor. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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When all is done, plate the cake with a couple of claws on top, drizzle with sauce, and garnish with chopped parsley. You can add a lemon wedge too.