In a large bowl, combine the lump crab meat, shredded cheddar cheese, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, lemon juice, and salt and pepper. Be careful not to overmix to keep lumps of crab intact.

Using your hands, shape the mixture into small patties (about 2-3 inches in diameter) and place them on a baking sheet lined with parchment paper.

Cover the patties with plastic wrap and refrigerate for at least 20 minutes to help them hold their shape while cooking.

In a large skillet, heat the oil over medium heat.

Once hot, gently lower the crab cakes into the skillet without overcrowding the pan.

Fry the crab cakes for about 3-4 minutes on each side or until they are golden brown and crispy. Flip them carefully to maintain their shape.

Transfer the crab cakes to a paper towel-lined plate to drain any excess oil, then serve them warm with your desired dipping sauce and toppings.