Combine crabmeat, 1/2 c of bread crumbs, egg, mayonnaise, mustard, dill, lemon juice, and Worcestershire sauce.
Shape into 8 equal patties. Place your remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.
In a large skillet coated with 2 Tbsp of olive oil, cook crab cakes over medium heat until browned on both sides.