In a food processor, combine the egg yolk, fresh lemon juice, Worcestershire sauce, Tabasco, Dijon mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the processor running, slowly add the olive oil through the feed tube until the mixture mixes together into a mayonnaise-like consistency. Set aside.

In a shallow container, mix 5 cups of fresh breadcrumbs with ½ cup of chopped parsley (reserve ¼ cup for later). Set aside.

In a large bowl, combine the chopped onion and bell peppers with the remaining ¼ cup parsley. Add the reserved mayonnaise and the Dungeness crabmeat. Mix lightly to combine. Gently fold in 1 cup of the breadcrumb-parsley mixture using a rubber spatula. Avoid overworking the mixture.

Form 10 crab cake patties and dredge them lightly in the remaining breadcrumb-parsley mixture. If time allows, cover the crab cakes with plastic wrap and chill them for at least an hour.

Place 2 large nonstick skillets over medium heat and add about 2 ½ tablespoons of butter to each pan. Once the butter is melted, add 4 crab cakes to each pan. Cook the crab cakes with care until they are heated through and turn a nice golden brown on both sides. Use a spatula to flip them once. This process usually takes about 5 minutes for each side.

Place the crab cakes on five plates and serve each plate with a small dish of green cocktail sauce and a wedge of lemon. Enjoy the delightful flavors of these Pacific Northwest Dungeness Crab Cakes.