In a large bowl, combine crab meat, crushed crackers, green onions, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently fold the mixture together until well combined, being careful not to break up the crab meat too much. Shape the Crab Cakes: Shape the crab mixture into 8 patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour. Chilling helps the crab cakes hold their shape during cooking. Cooking the Crab Cakes: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the crab cakes in the skillet and cook until golden brown and crispy, about 4-5 minutes per side. Be gentle when flipping the crab cakes to prevent them from falling apart. Serve: Remove the crab cakes from the skillet and drain excess oil on a paper towel-lined plate. Serve hot with lemon wedges and tartar sauce on the side. https://redcrabseafood.com/category/crab-recipes/