In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, salt, and black pepper. Gently fold the mixture together until well combined, being careful not to break apart the crab meat.

Form the Crab Cakes

Divide the mixture into 4 equal portions and shape each portion into a patty. Place the patties on a parchment-lined baking sheet.

Coat with Shredded Corn Tortilla

Sprinkle shredded corn tortilla on both sides of each crab cake, pressing gently to adhere.

Cook the Crab Cakes

In a skillet over medium heat, add a couple of tablespoons of oil. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.

Serve with Sauces

Plate the crab cakes and serve with chile aioli and cilantro crema drizzled over the top or on the side.