In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and chopped green onions. Season with salt and black pepper to taste.

Add Breadcrumbs

Gently fold in the breadcrumbs until just combined. Be careful not to break the crab meat too much.

Form the Cakes

Using your hands, form the crab mixture into small patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Chill the Patties

Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.

Cook the Crabcakes

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes in batches, cooking for 3-4 minutes on each side or until golden brown and crispy.

Serve

Remove the crab cakes from the skillet and drain on paper towels. Serve warm with spicy remoulade sauce on the side.