In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, celery, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, bay seasoning and Worcestershire. Gently fold this mixture into the crabmeat mixture; then add 1/2 cup of the bread crumbs, mixing with a light touch just until combined.
Form 8 patties approx 1/2" thick, using 1/2 cup of the crabmeat mixture for each. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.
Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, and with Joe's Stone Crab sauce if desired.
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