Melt butter in small saucepan or skillet; sauté red bell peppers until tender, about 2 to 3 minutes.
Combine sautéed peppers with crab meat, egg, onion, mayonnaise, lemon juice, seafood seasoning and bread crumbs in large mixing bowl. Blend thoroughly. Form into 2-inch diameter patties.
Heat oil in heavy skillet on medium low heat. Sauté crab cakes until browned and cooked through, about 4 minutes on each side.
Serve with Zesty Tartar Sauce.
VARIATION: Crab cakes can be served on toasted buns for a sandwich.