In a small sauté pan, melt 2 tablespoons of the butter. Add the onion, celery, and pepper. Cook over moderately high heat until softened but not browned. Pour in the wine and increase heat to high. Boil until liquid is reduced by half. Transfer the contents of the pan to a mixing bowl.

Add the crabmeat, breadcrumbs, parsley, lemon zest and juice, salt, and pepper. Gently blend. Using wet hands, form small balls of the mixture. Pat down to make cakes 2 to 3 inches in diameter. Rewet hands as is necessary while shaping the mixture.

Place the cornmeal in a shallow bowl. Roll each cake in the meal, shaking off any excess. Melt the remaining 2 tablespoons of butter with the vegetable oil over high heat. When very hot, add the cakes and quickly sauté until golden brown. Serve at once with Basic Tomato Sauce or your favorite bottled salsa sauce.