In large bowl with fork, break crab meat into fine shreds; mix in remaining ingredients except butter or margarine and lemon wedges. Divide mixture into 8 portions.
In 10-inch skillet over medium heat spoon portions of crab mixture into hot butter or margarine, spoon 4 portions; with pancake turner, lightly flatten portions into patties. Fry patties until golden on undersides; turn and brown other sides. Keep patties warm and repeat with other 4 portions.
Serve crab cakes with tartar sauce and lemon wedges.