Mix together all ingredients for tartar sauce, and let refrigerate for at least 30 minutes to allow flavors to blend.
For the crab cakes, in a large bowl mix together everything except breadcrumbs and crabmeat, until well blended. Gently stir in the remaining ingredients, until just combined.
Shape into 3” wide patties, and refrigerate for 30 minutes.
Fry in a hot oiled skillet until golden on both sides.
Serve hot with tartar sauce and lemon wedges.
Notes
For added flavor, add some finely chopped cooked bacon (about 8 slices).