In a large bowl, gently pick through the jumbo lump crab meat to remove any shells and break very large lumps into bite-size pieces. Combine mayonnaise, egg, Dijon, Worcestershire, lemon juice, chopped parsley, thinly sliced green onions, Old Bay, salt, and pepper in a small bowl and whisk until smooth. Add the dressing to the crab meat and fold gently to combine, taking care not to overwork the crab so lumps remain.

Stir in the breadcrumbs just until the mixture holds together when pressed; do not add more than necessary. Chill the mixture in the refrigerator for 20–30 minutes to firm up (this helps the cakes hold their shape).

Divide the mixture into 8 appetizer-size portions (about 2 oz / 55 g each). Form each portion into a compact patty about 1/2-inch thick. Place on a parchment-lined tray and keep chilled until ready to cook.

Pan-sear crab cakes

Heat a large skillet over medium heat. Add the butter and oil and warm until the butter foams and begins to sizzle. Carefully add crab cakes (do not overcrowd — work in batches if needed). Cook 3–4 minutes per side until golden brown and crisp, turning gently with a thin spatula. If the cakes brown too quickly, reduce heat to medium-low and cook a bit longer so the center heats through. Transfer cooked cakes to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing the rest.

Dill Tartar Sauce

While the crab cakes chill, combine mayonnaise, minced dill pickle, chopped capers, fresh dill, lemon juice, Dijon, minced shallot, salt, and pepper in a small bowl. Stir until smooth. Taste and adjust seasoning — add more lemon juice for brightness or a pinch more dill if desired. Chill the sauce at least 10 minutes to let flavors marry.

Salad & Plating

In a medium bowl, toss the mixed greens with olive oil, lemon juice, pinch of salt and pepper until lightly coated. Divide greens among 8 appetizer plates — place about 1/2 cup of dressed greens as a bed for each crab cake.

Place one warm crab cake on top of the greens on each plate. Spoon about 1 tablespoon of dill tartar sauce on each cake (or serve sauce on the side).

Garnish each plate with a sprinkle of finely chopped parsley and a few thinly sliced green onions. Add a lemon wedge alongside if desired. Serve immediately so crab cakes remain crisp.