In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, bread crumbs, and beaten egg. Season with salt and black pepper to taste. Mix gently to combine.

Form the Cakes

Shape the mixture into patties (about 8-10), and place them on a baking sheet. Refrigerate for at least 30 minutes to firm up.

Cook the Crab Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through.

Make the Salad

In a large bowl, combine the arugula, sliced red bell pepper, olive oil, balsamic vinegar, and season with salt and black pepper. Toss gently to mix.

Prepare the Aioli

In a small bowl, mix the mayonnaise, lemon juice, minced garlic, and season with salt and black pepper to taste.

Serve

Serve the crab cakes on a plate with the arugula and red pepper salad on the side, drizzled with lemon aioli.