• In a large bowl, gently fold together the 8 oz fresh lump crab meat, beaten 1 large egg, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning 1 tbsp lemon juice, 1 tsp lemon zest, and 1 stalk green onion. Add ¼ cup panko breadcrumbs and fold until just combined — do not overmix.
• Shape into 4 equal patties, about ½ inch thick. Place on a lined plate and refrigerate for 30 minutes minimum (up to 8 hours). This step is non-negotiable — chilling sets the binder and prevents fall-apart on the griddle.
• Preheat Blackstone griddle to medium-high heat (350–375°F). Add a thin layer of vegetable oil and spread evenly.
• Place crab cakes on the oiled surface. Cook 4–5 minutes per side — do not move them while cooking. Wait for the bottom to release naturally before flipping. Flip once with a wide, thin spatula.
• Both sides should be deep golden brown. Internal temperature should read 145°F. Serve immediately with Old Bay aioli (recipe below).

Old Bay Aioli Instructions:

• Whisk all ½ cup mayonnaise, 1 tbsp lemon juice, 1 tsp Old Bay seasoning, 1 small garlic clove, and Pinch of cayenne, whisk well.
• Taste and adjust lemon juice or Old Bay to preference.
• Refrigerate until ready to serve. Keeps up to 5 days.