In a large bowl, combine the Dungeness crab meat, Panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and green onions. Mix gently until combined.

Form the Cakes

Shape the crab mixture into patties, about 1/2 inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.

Cook the Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.

Pickled Carrots Preparation

Prepare the Brine

In a small saucepan, combine white vinegar, sugar, and salt. Heat until the sugar and salt dissolve. Remove from heat.

Pickle the Carrots

Place the julienned carrots in a jar and pour the brine over them. Let them sit for at least 30 minutes or refrigerate overnight.

Dill Aioli Preparation

Mix the Aioli

In a small bowl, whisk together mayonnaise, chopped dill, lemon juice, and minced garlic until well combined.

Assembly

Serve

Place the crab cakes on a plate, top with pickled carrots, slices of heirloom apple, and serrano pepper. Drizzle with dill aioli before serving.