In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, chopped green onions, and the beaten egg. Be careful not to break up the crab meat too much.

Add Bread Crumbs

Gradually fold in the bread crumbs until the mixture is well combined. The mixture should hold together but not be overly dry.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to help it firm up.

Cooking

Form Crabcakes

Once chilled, remove the crab mixture from the refrigerator. Using your hands, form the mixture into patties, about 3-4 inches in diameter.

Heat the Pan

In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbly.

Cook the Crabcakes

Carefully place the crabcakes in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

Drain and Serve

Once cooked, transfer the crabcakes to a paper towel-lined plate to drain excess oil. Serve warm with your choice of sauce or garnish.