Combine egg, mayonnaise, Old Bay, Dijon, Worcestershire, chopped parsley, chopped dill, lemon zest, salt, and pepper in a large mixing bowl, then whisk well.
Add crab meat and Ritz cracker crumbs, then mix gently until just combined.
When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat unsalted butter over medium heat in a large skillet. Cook crab cakes until golden brown and crispy.
Crab cakes are best served hot from the skillet. Sprinkle with a pinch of flaky sea salt, then enjoy immediately or at room temp!