In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onion, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much. Mix until just combined.

Form the Cakes

Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.

Chill the Cakes

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 Crab Cakes

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side, or until golden brown and crispy.

Serve

Remove the cooked crab cakes from the skillet and drain on paper towels. Serve warm, with a side of tartar sauce or lemon wedges if desired.