1. thaw crabmeat in the refrigerator, if frozen; drain. In a medium mixing bowl combine egg, 4 tablespoons of the bread crumbs, the carrot, celery, onion, mayonnaise, dry mustard, salt, and hot pepper sauce. Gently sitr in crabmeat just until combined. With wet hands gently shape mixture into 4 1/2 inch thick patties, about 31/2 inches in diameter.
2. place remaining crumbs in a shallow dish. Add crab cakes. Cook about 3 minutes on each side or until golden brown and heated through. Serve immediatley with lemon wedges and tartar sauce.
Tarter sauce: in a small bowl stir together 1/2 cup mayonnaise, 1 TBSP chopped celery leaves, 1 TBSP sweet or dill pickel relish, TBSP capers, and 1 TBSP chopped white ends of green onions.