Add bread crumbs, egg, mayonnaise, mustard, Worcestershire sauce, parsley, dill, green onion, lemon juice, cayenne pepper, salt and pepper, and Old Bay seasoning ™. Fold in ingredients gently with a wooden spoon or spatula being careful not to break up the lumps of crabmeat. Form into patties; this should make about 5-6 crab cakes.
Let formed crab cakes rest in the refrigerator for about ½ hour.
To cook on the stovetop, heat 2 tablespoons of butter in a skillet and fry crab cakes for about 4 minutes each side or until golden brown on both sides.
A note of personal preference: Although it's perfectly fine to fry these crab cakes, these crab cakes can be baked as well.
Crab cakes can be baked in a 475 degree oven for 8 - 10 minutes. Place crab cake in a shallow pan that has been sprayed with a non-stick cooking spray. Crab cakes do not need to be turned over.
Enjoy with a roumalade or tartar sauce.