Take a large bowl. Add egg, mayonnaise, Worcestershire sauce, spicy mustard, old bay seasoning, lemon juice, fresh parsley, and salt to taste.

Whisk all the ingredients together until a smooth and sauce-like mixture is formed.

Now add jumbo lump crab meat to the mixture. Mix them, but do it carefully because we want to keep crab meat together, not shredded.

After carefully tossing them, cover the bowl and let it settle down. You can also keep it in the refrigerator until other things are prepared.

Now, take pounded flat chicken breast side slices. Coat them with the sprinkle of old bay seasoning. Remember that the seasoning coating should be moderate because too much can change the taste completely.

Grease the saute pan with olive oil and allow it to hot on medium-high flame over the stove.

Put the chicken slice over the pan. Keep in mind that you should put that side coated with seasoning. And then coat the other side.

Change the side of the chicken so that both sides cook perfectly or until the overall slice is golden brown.

While the chicken is cooking, preheat the oven to 400°F and make the sauce. Heat a saucepan over a medium flame.

Add butter, milk, flour, old bay seasoning, and fresh chopped parsley. Whisk all the ingredients together. After whisking them well, stop the flame and allow it to cool to form a sauce.

Lay the crab mixture or place it over the cooked chicken slice in the saucepan.

After adding the crab mixture, sprinkle freshly shredded cheddar cheese according to taste, but I like to cover all the slices fully.

Now, place these slices on the baking sheet and put them in the oven for 4-5 minutes or until the cheese is melted.

After the cheese is melted over the chicken and crab meat mixture, take them on a serving platter and garnish them with chopped parsley. And don't forget to drizzle the lemon juice over them.