Sauté red peppers and celery in 1 Tbsp of oil until soft, then set aside to cool.
In a medium mixing bowl, combine egg, 1/2 cup of bread crumbs, peppers, celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce. Gently stir in crab meat just until combined.
With wet hands, gently shape mixture into four 1/2 inch thick patties (or you can make them smaller if serving as an appetizer). Mixture will be a moist and crumbly.
Place remaining bread crumbs in a shallow bowl and gently coat both sides of each crab cake.
In a large skillet, heat oil over medium heat. Add crab cakes, cover and cook about 5 minutes, then remove lid and flip to cook another 3-5 minutes or until golden brown and heated through.
Serve immediately with lemon wedges, and a GF cucumber dill dressing.