1 tablespoon vegetable oil Mix mayonnaise and seasoning in medium bowl. Add crabmeat, 1/3 cup cracker crumbs, green onions and bell pepper. Mix carefully to avoid breaking up crabmeat. Form mixture into four 1/2-inch-thick patties. Place remaining 1/3 cup cracker crumbs in shallow bowl. Press crab cakes into crumbs, coating completely. (Can be prepared 3 hours ahead. Cover and refrigerate.) Heat oil in heavy nonstick skillet over medium heat. Fry cakes until brown and crisp, about 6 minutes per side. Serve crab cakes immediately.