Soak cedar planks for 30 minutes
In a mixing bowl combine mayo, eggs, Dijon, Worcestershire, Tabasco, and lemon. Whisk until smooth
While still in the sleeve crush up Ritz crackers and pour into a separate bowl along with parsley and old bay
Gently pick through the crab meat looking for bits of shell. Make sure not to break up the lumps too much. Then add to the cracker mixture.
Gently fold the crab meat with the cracker mixture until combined then pour half of the wet mixture. Fold gently and then add just enough of the mixture so that you can form a ball that holds together. Let mixture sit for about 15-20 minutes in the fridge to set up.
Portion crab cakes and place on cedar planks, brush with butter and sprinkle with a dusting of old bay.
Smoke at 350 degrees F for about 20-25 minutes until golden brown. Look for an internal temperature of about 150 degrees F.