Remove any shell or cartilage from crabmeat. Place meat in medium bowl.
Melt margarine or butter in medium saucepan. Sauté onion until tender. Remove from heat. Stir in parsley, Tabasco, lemon juice, cayenne and salt.
Blend in mayonnaise, egg and 1 cup bread crumbs. Gently blend into crabmeat, being careful not to break meat apart.
Shape into silver dollar size cakes. Dredge lightly in remaining 2 cups bread crumbs.
Fry in hot 3 tablespoons of oil until golden brown on one side, about 2 to 3 minutes. Turn and repeat on other side. Drain on paper towels. Garnish with lemon wedges.
Contributed by Joyce Taylor