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In a large bowl, combine ⅓ cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne. Mix well, then fold in the crab. Editor's Tip: For the best texture, incorporate the crabmeat well without overmixing or breaking it up too much.
Place the remaining bread crumbs in a shallow bowl. Divide the crab mixture into eight portions. Shape each portion into a 2-inch ball, then gently coat each crab cake with bread crumbs, and shape into ½-inch-thick patties. Editor's Tip: For added flavor, I season the bread crumbs with salt, pepper, paprika or Aleppo pepper before dredging the crab cakes.
In a large nonstick skillet, heat butter over medium-high heat. When it's melted and starting to sizzle, add the crab cakes. Cook each side for three to four minutes until golden brown and crispy.