Using your fingers, pick through crabmeat to remove any shell or cartilage. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Remove and allow to cool slightly. In a large mixing bowl, combine sautéed vegetables along with all remaining ingredients except crabmeat. Gently fold in crabmeat with your fingers, continually checking for shell or cartilage. Blend carefully into the breadcrumb mixture until all ingredients are well incorporated. Adjust seasonings if necessary. Gently form crab mixture into a 1" x 2 1/2" patty, dust lightly with breadcrumbs and place on a cookie sheet. Place in the refrigerator and chill for at least 1 hour. In a sauté pan, heat vegetable oil over medium-high heat. Once oil is hot, sauté crab cakes 2-3 minutes on each side, turning each cake over gently so they don't fall apart. Place crab cake in the center of a dinner plate and top with white or red rémoulade sauce.