Combine crabmeat, 1/4 cup cracker crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper to taste in medium bowl; mix well. Shape mixture into 12 cakes, using 1/4 cup crab mixture for each.

Place remaining 3/4 cup cracker crumbs in shallow bowl. Coat crab cakes with crumb mixture, lightly pressing crumbs into cakes. Place cakes on plate; cover and refrigerate 30 minutes to 1 hour.

Heat oil and butter in large skillet over medium heat until butter is melted. Cook crab cakes 3 to 4 minutes until golden brown on bottoms. Turn and cook 3 minutes until golden brown and internal temperature reaches 170°F. Serve immediately with lemon wedges.