Crisp Cayenne-Spiced Crab Cakes

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3 slices of soft white sandwich bread, crusts removed and bread cut into 1-inch pieces

2 tablespoons chopped parsley

3/4 teaspoon cayenne pepper

1 teaspoon Old Bay seasoning

1 teaspoon baking powder

2 1/2 tablespoons unsalted butter

1/4 cup finely diced red bell pepper

1/4 cup finely diced shallots

2 eggs, lightly beaten

2 tablespoons chopped parsley leaves

2 tablespoons Worcestershire sauce

1 tablespoon Old Bay seasoning

1 tablespoon Dijon mustard

1 teaspoon cayenne pepper

1/4 teaspoon salt

2 pounds lump crabmeat, drained and picked over

3 slices of soft white sandwich bread—crusts removed and bread cut into 1/4-inch cubes

3 tablespoons olive oil

Lemon wedges, for serving

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