Carefully pick through 1 pound lump crab meat to remove any shells or cartilage.

In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, salt, and pepper.

Gently shape the mixture into 8 patties, about 2 inches wide each, without packing them too tightly.

Place the patties on a plate and refrigerate for at least 15 minutes to help them hold their shape.

Heat 2 tablespoons of oil in a non-stick skillet over medium heat (about 350°F).

Add the chilled crab cakes to the skillet and cook for 4-5 minutes per side until golden brown.

Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.

Serve the crab cakes warm with your favorite dipping sauce or a squeeze of lemon juice.