1 egg, slightly beaten
1 c. fresh bread crumbs
1/4 c. mayonnaise
1/4 c. finely chopped parsley
1 tsp. Worcestershire
1 tsp. seafood seasoning
1/4 tsp. dry mustard
Pinch red pepper
Salt and pepper to taste
1/2 lb. crabmeat
1-2 tbsp. butter
1-2 tbsp. vegetable oil
6 lemon wedges
1/4 chopped onion
1/4 chopped green bell pepper

In medium bowl combine egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire, seafood seasoning, mustard and red pepper. Add salt and pepper to taste. Gently fold in crabmeat, onion, and bell pepper. Shape mixture into 6 balls; flatten into 3 inch cakes. Coat crab cakes with remaining 1/4 cup bread crumbs; place coated cakes on a platter. Cover, refrigerate 1 hour.

In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil. Pan-cook crabcakes 3-4 minutes on each side or until golden brown. Add more butter and oil to skillet as necessary. Serve with lemon wedges.