Place the 2 Tbsp butter, 2 Tbsp oil, celery, onion, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15-20 minutes. Cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the GF breadcrumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well.
Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes, approximately 26.
Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4-5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250-degree oven and serve hot.
For tartar sauce: Mix equal parts mayonnaise and sweet pickle relish and it is ready to serve.
Add more flavor to the tartar sauce with a touch of horseradish, Worcestershire sauce, lemon, or Tabasco.