In a food processor pulse croutons until you get a breadcrumb consistency
In a medium mixing bowl, gently combine the crushed croutons with the crabmeat.
In a small mixing bowl, whisk together the mayonnaise, eggs, Worcestershire Sauce, baking powder, and Tabasco until smooth.
Gently fold the mayonnaise mixture with the crabmeat mixture.
Divide the crabmeat mixture and very gently pat into 1½-inch hamburger-like patties. DO NOT OVERWORK. Set the patties aside until ready to cook.
Set a large skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in multiple batches.
Transfer the cooked cakes to a paper towel-lined plate to remove excess oil.
Serve over salad with homemade Lemon Dill Aioli Sauce