Crab Cakes with Remoulade

For the remoulade:

• 1/2 cup mayonnaise
• 2 teaspoons dill relish
• 1 1/2 teaspoons Worcestershire sauce  plus more, to taste
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Tabasco sauce optional, to taste
• Salt and freshly ground black pepper to taste

For the crab cakes:

• vegetable oil for greasing
• 2 tablespoon butter
• 1/2 large red bell pepper cut into 1/4-inch pieces (2 ounces, see note 1)
• 1/2 large green bell pepper cut into 1/4-inch pieces (2 ounces, see note 1)
• 1/2 cup mayonnaise
• Salt and freshly ground black pepper
• 1 egg
• 1 tablespoon whole grain mustard
• 1 pound crab meat picked through to remove any shells (see note 2)
• 1 bunch green onions sliced (white and green parts)
• fresh parsley minced, for garnish
• Lemon wedges for serving