In a mixing bowl, combine crab meat, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, paprika, green onions, salt and pepper, and gluten-free Panko breadcrumbs.
Form mixture into patties, about 3 inches wide.
Place patties on baking sheet lined with parchment paper or foil.
Bake for 15 minutes, flip and bake for another 15 minutes or until golden brown.
In a small mixing bowl, mix mayonnaise, mustard, green onions, paprika, pepper, salt, and lemon juice.
Serve crab cakes with lemon wedges and mayonnaise sauce on the side.