In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, egg, salt, and pepper. Use a light, even folding motion to avoid breaking up the crab.

Form patties

Form mixture into 8 evenly sized patties about 3-4 cm (1.5 inches) thick. Place on a lightly greased tray and refrigerate for 20 minutes to help them set.

Fry crab cakes

Heat olive oil in a large skillet over medium heat. When shimmering, add crab cakes and cook 3-4 minutes per side until golden brown and just firm to the touch.

Lemon Dill Aioli

Prepare aioli

In a small bowl, whisk together mayonnaise, lemon juice, dill, garlic, salt, and pepper until smooth and creamy.

Chill aioli

Cover and refrigerate while crab cakes cook to allow flavors to meld.

Sautéed Greens

Sauté greens

Warm olive oil in a skillet over medium heat. Add minced garlic and sauté 20-30 seconds until fragrant.

Wilt greens

Add spinach in batches, cooking for 1-2 minutes per batch until just wilted. Season with salt and pepper. Remove from heat.

To Serve

Plate crab cakes with a dollop of lemon dill aioli. Add a bed of sautéed greens on the side. Garnish with extra parsley or lemon wedges as desired.