In a medium mixing bowl, combine egg, 4 tablespoons of the bread crumbs, carrot, celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce. Gently stir in crabmeat just until combined. With wet hands, gently shape mixture into four ½-inch thick patties about 3-4 inches in diameter.
Place remaining crumbs in a shallow dish. Coat both sides of the patties with crumbs.
In a large skillet, heat oil over medium heat. Add crab cakes. Cook about 3 minutes on each side or until golden brown.
Serve immediately with lemon wedges and tartar sauce.
½ cup mayonnaise
1 tablespoon chopped celery leaves
1 tablespoon sweet pickle relish
1 tablespoon capers
1 tablespoon chopped onion
Stir together in small bowl and serve with crab cakes.