In a large bowl, I gently combined the mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning until smooth. This base gives the crab cakes that classic Southern zing.

I carefully folded in the lump crabmeat and green onions. I didn’t break up the meat too much—I wanted big chunks in every bite.

Next, I stirred in the crushed crackers. They soak up the moisture and help hold everything together. I seasoned the mix with a little salt and black pepper.

Using my hands, I formed the mixture into six evenly sized patties. I kept them thick and tight, so they wouldn’t fall apart in the pan.

I melted the butter in a skillet over medium heat. Once hot, I added the crab cakes and cooked each side for about 4–5 minutes, until they turned golden brown and crispy on the outside.

After frying, I placed them on a paper towel-lined plate to drain any excess butter. I served them hot with lemon wedges on the side.