1. For the crab cakes: In a medium bowl, whisk together the egg, Worcestershire sauce, mustard, garlic powder, parsley, Old Bay, lemon juice, salt, and breadcrumbs. Add the crabmeat and mix gently until all ingredients are combined.
2. Divide the mixture into 6 even crab cakes using a 1/4-cup measure. Shape with your hands and set aside.
3. For the lemon aioli: In a medium bowl, whisk all the aioli ingredients together until smooth. Cover and refrigerate until ready to serve.
4. In a large skillet over medium-high heat, add the oil. Once the oil is shiny and hot, add the crab cakes and sauté until golden brown on each side, about 2 to 3 minutes per side.
5. Add the crab cakes to a bed of arugula and garnish with a piece of dill. Serve with the lemon aioli and lemon wedges.

*Be sure to check the crabmeat for any hard, sharp cartilage.