Pour cooking oil into a 12-inch cast iron skillet to a depth of about 1 inch and heat over medium flame until a sprinkle of water crackles on the surface, indicating readiness for frying. In the meantime, in a large mixing bowl, thoroughly combine the salmon, mayonnaise, lemon juice, beaten egg, and Worcestershire sauce. Incorporate the green onions, Creole seasoning, salt, and black pepper, mixing well to ensure even distribution. Crush 13–15 of the saltine crackers and fold them into the salmon mixture, stirring until fully integrated. Place the remaining crackers on a small plate and finely crush them to create a dredging layer. Shape the salmon mixture into small to medium-sized patties with your hands, then gently coat each patty in the finely crushed crackers, pressing lightly to adhere on all sides. Carefully lower the patties into the hot oil, frying each for 2–3 minutes per side or until they achieve a golden-brown crust. Remove the cooked patties and set them on a baking rack lined with paper towels to drain excess oil. Serve immediately while warm.