In a medium bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, Old Bay seasoning, salt, and black pepper. Whisk until smooth and well combined.

Mix with crab

Gently fold the lump crab meat into the mayo-egg mixture using a rubber spatula, keeping big lumps intact as much as possible. Add the chopped parsley, sliced green onion, and 1 tablespoon of the breadcrumbs. Fold just until combined; do not overwork so the crab remains flaky.

Form patties

Divide the mixture into 8 equal portions (about 1.5 oz each). With lightly oiled or wet hands, gently form each portion into a 2.5–3 inch round patty about 3/4 inch thick. Dust each patty lightly with the remaining 2 tablespoons of breadcrumbs to help form a slight crust.

Chill

Place formed patties on a tray lined with parchment and refrigerate for at least 20 minutes (up to 1 hour). Chilling firms them so they hold shape while cooking.

Pan-fry crab cakes

Heat a large skillet over medium heat and add 3 tablespoons vegetable oil. When oil shimmers, add crab cakes (work in batches if necessary) and cook 3–4 minutes per side until golden brown and heated through. Flip carefully with a thin spatula. Transfer cooked crab cakes to a paper-towel-lined plate and keep warm in a low oven (around 200°F / 95°C) if desired.

Cayenne Aioli

While crab cakes chill or cook, make the aioli. In a small bowl combine 1/2 cup mayonnaise, grated garlic, lemon juice, cayenne pepper, smoked paprika, salt, and black pepper. Whisk until smooth and taste; adjust cayenne for heat or lemon for brightness. Refrigerate until ready to use.

Assembly & Salad

Toast buns

Split the slider buns and lightly butter the cut sides. Toast in a hot dry skillet or on a griddle, buttered side down, until golden and slightly crisp, about 1–2 minutes.

Dress greens

In a small bowl toss mixed greens and halved cherry tomatoes with 1 teaspoon olive oil, 1/2 teaspoon red wine vinegar or lemon juice, 1/8 teaspoon salt, and a pinch of black pepper until lightly coated.

Assemble sliders

Spread about 1 teaspoon of cayenne aioli on the bottom half of each toasted bun. Place a warm crab cake on top of the aioli, add a small handful (about 1/4 cup) of the dressed mixed greens on top of the crab cake, and finish with the bun top. Serve immediately so buns remain crisp and crab cakes are warm.

Serving suggestion

Arrange sliders on a platter with remaining aioli for dipping and lemon wedges on the side. These pair well with kettle chips, fries, or a simple slaw.