Carefully pick over the crabmeat to remove any remaining shells or cartilage.
Place the crabmeat in a large mixing bowl.
Make the Crab Cake Mixture:
To the bowl with crabmeat, add mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, onion powder, and the optional chopped celery and green onions.
Gently fold the mixture together, being careful not to break up the crabmeat too much.
Add breadcrumbs a little at a time, just enough to help bind the mixture. The texture should hold together but remain moist.
Form the Crab Cakes:
Using your hands, gently form the crab mixture into patties, about 1/2-inch thick and roughly 3 to 4 inches in diameter.
Place the patties on a plate or tray. Refrigerate for about 30 minutes to help them firm up.
Cook the Crab Cakes:
In a large skillet, heat the butter and vegetable oil over medium heat until hot but not smoking.
Add the crab cakes to the skillet in batches, being careful not to overcrowd the pan.
Cook each side for 3-4 minutes, until golden brown and crispy. Flip carefully using a spatula to avoid breaking the cakes.
Serve:
Transfer the crab cakes to a paper towel-lined plate to drain excess oil.
Serve with lemon wedges and your favorite dipping sauce (such as tartar sauce or cocktail sauce)
