Step 1

1 In large nonstick skillet, heat oil over medium heat. Cook chopped green onions and bell pepper in oil 8 minutes, stirring occasionally, until tender. In large bowl, stir together onion mixture, bread crumbs, egg, mayonnaise, lemon juice, seafood seasoning, pepper and Worcestershire sauce. Gently fold in crabmeat.

Step 2

2 Line cookie sheet with foil. Using 1/3-cup measuring cup, shape crab mixture into 14 (2 1/2-inch) cakes. Place on cookie sheet. Cover; refrigerate at least 1 hour but no longer than 8 hours.

Step 3

3 In large nonstick skillet, melt butter over medium heat. Cook crab cakes in batches in butter 8 to 10 minutes, turning once, until golden brown. Drain on paper towels. Garnish with sliced green onions. Serve with lemon wedges.