1 teaspoon butter Lemon wedges Sauce (find a light sauce) In a small heat proof bowl with a few drops of oil wilt celery and red bell pepper in the microwave on medium for 60 seconds or more just until beginning to soften. Transfer to larger bowl and toss in onion and parsley. Mix in beaten egg, Worcestershire, mayo, Old Bay and pepper. (Salt should not be necessary since the crab and Old Bay are both salty already.) Add bread or cracker crumbs and toss. Add crabmeat and toss lightly being careful not to break up the crabmeat too much. Adjust seasonings if necessary. Divide into 4 portions and form 3 to 4 patties roughly 1/2 thick each. Pat just firmly enough for the patties to hold together. (Crab cakes can be prepared up to this point and refrigerated for up to 4 hours covered.) Melt butter in non-stick skillet over medium heat. Cook crab cakes until golden brown, about 4 to 5 minutes on each side. (Put a tiny dab of butter on the raw side of each crab cake just before turning to keep the overall fat to a minimum.) Serve immediately while crisp with lemon wedges and (sauce) on the side.