In a small saute pan, melt butter and then saute garlic, onions, celery and peppers until tender, approximately 3 minutes, then cool.
Mix sauteed vegetables with crabmeat, Dijon mustard, bread crumbs, lemon juice, mayonnaise, Worcestershire sauce, dried cranberries, saltine crackers, Old Bay seasoning, salt and pepper to taste.
Form into 12 3-oz. cakes
Heat the oil in a large heavy skillet. Fry the cakes until evenly brown on both sides. Drain on paper towels. Serve with lemon wedge.