Preheat your oven to 400°F (200°C) and prepare four 8-ounce ramekins with non-stick cooking spray.

In a large mixing bowl, combine mayonnaise, minced garlic, lemon juice, Worcestershire sauce, and Dijon mustard. Stir in Old Bay seasoning and chopped parsley, then add the beaten egg.

Gently fold in the jumbo lump crab meat, being cautious not to break the lumps.

Divide the crab mixture evenly among the prepared ramekins and bake for 20 minutes until bubbly and golden.

Remove from the oven and sprinkle Parmesan cheese over the top of each ramekin, then return to the oven for 5 more minutes.

Garnish with extra chopped parsley and serve warm with lemon wedges.