In a large mixing bowl, combine the fresh crab meat, bread crumbs, mayonnaise, eggs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and green onions. Gently mix the ingredients together until they are well combined, being careful not to break up the crab meat too much.

Forming the Cakes

Shape the Mixture

Using your hands, shape the mixture into patties about 3 inches in diameter. You should be able to make approximately 8 crab cakes depending on the size.

Chill the Cakes

Place the formed crab cakes on a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for at least 30 minutes to help them firm up before cooking.

Cooking

Heat the Oil

In a large skillet, heat the olive oil over medium heat until it shimmers.

Cook the Crab Cakes

Carefully add the chilled crab cakes to the skillet, making sure not to overcrowd them. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.

Drain and Serve

Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce.