Heat oil in a medium skillet over medium high heat. Add onions, bell pepper, celery, seafood seasoning, salt and pepper. Cook stirring occasionally until vegetables are tender, about 5 minutes. Add parsley and green onions, cook until wilted, about 1 minute. Remove from heat, cool slightly.
Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
Shape into cakes, should make about 12. You can make them smaller for appetizers. At this point I refrigerate them for a little while to firm up, or you can freeze them and thaw and bake them later.
Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
Serve with lemon slices or your favorite seafood sauce.