In a large bowl whisk together the egg, mayonnaise, lemon juice, Worcestershire Sauce, mustard, Old Bay Seasoning, salt and pepper. Add the minced celery, scallion and crabmeat and mix together carefully so the crabmeat doesn’t break up too much. With your hands, shape the crab mixture into 6 to 8 medium size round cakes. Arrange the cakes on a parchment or foil lined platter, cover loosely and place in the fridge for at least 30 minutes so the cakes stick together and aren’t too runny. To cook, heat the butter and oil in a large non-stick skillet over medium-low heat. Fry the cakes, turning carefully, so they’re golden brown all over, about 5 to 7 minutes. Serve with lemon wedges and a dab of tartar sauce. (To make a quick sauce, mix together 2 large spoons of mayonnaise, 1 small spoon Dijon-type mustard, 1 large spoon of capers, a dash of fresh lemon juice, salt and pepper)