In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently fold the ingredients together to avoid breaking the crab meat.

Form the Cakes

Once the mixture is well combined, use your hands to form the mixture into patties, about 3 inches in diameter. Place the formed patties on a baking sheet lined with parchment paper.

Chill the Cakes

Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.

Cook the Cakes

Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Lemon Garlic Aioli

Make the Aioli

In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, and salt. Adjust seasoning to taste. Refrigerate until ready to serve.

Side Salad

Prepare the Salad

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

Dress the Salad

Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, and toss gently to combine.