Combine the egg, lemon juice, Worcestershire sauce, Tabasco, mustard and black pepper in a food processor and pulse to combine. With the motor running, slowly drizzle in the olive oil until the mixture forms a loose mayonnaise. Set aside.
Place the bread crumbs in a small bowl and toss with 1/2 cup of chopped parsley.
In a large bowl, combine the onion, bell pepper, and remaining 1/4 cup parsley, basil and rosemary.
Add the homemade mayonnaise and crab meat and mix lightly to combine.
Gently fold 1 cup of the bread crumbs into the crab. Be careful not to overwork the mixture.
Gently form 8 patties and dredge them lightly in the remaining bread crumb mixture to coat. Set aside the leftover bread crumbs.
Cover the crab cakes with plastic wrap and let rest in the refrigerator for at least 1/2 hour.
Place a large nonstick skillet over medium heat. Add the butter and oil. When the butter has melted, add the crab cakes.
Cook, turning once, until both sides are golden brown and the crab cakes are heated through.
Serve with the sauce of your choice and a wedge of lemon.
(If you do not have a very large non-stick pan, cook in two batches, using 2 and 1/2 Tbsp. of butter and 1 Tbsp. butter for each batch.)