Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the mayonnaise, egg, mustard, Worcestershire, and crushed crackers. Gently fold in the crab meat until combined. Cover bowl with plastic wrap and refrigerate for at least an hour. You can also do this a day ahead.
Divide the mixture into 6 evenly sized patties and lay them out on the lined baking sheet about an inch apart. Bake for 25-30 minutes, until browned nicely. No need to flip them.
Make the sweet pickle slaw:
Combine the pickles, cabbage, mayo, and dill in a medium bowl. Stir to combine well. Taste and season with salt and pepper, if needed. This can be made an hour or two ahead and stored, covered, in the fridge. However, the color from the cabbage will start to run if left too long.
Assemble the baked crab cakes on toasted burger buns, then generously top with the sweet pickle slaw. Drizzle with a lemon wedge if you’d like and serve with buttered corn on the cob.