Preheat your oven to 375°F.

In a large bowl, mix together the jumbo lump crab meat, breadcrumbs, mayonnaise, chopped red bell pepper, chopped green onion, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper. Be sure to mix gently, so as not to break up the crab meat too much.

Using your hands, form the mixture into eight equal-sized patties.

In a large skillet, heat the unsalted butter and olive oil over medium-high heat until the butter is melted and the oil is hot.

Carefully add the crab cakes to the skillet and cook for 2-3 minutes on each side, or until they are golden brown.

Transfer the crab cakes to a baking sheet and bake in the preheated oven for 10-12 minutes, or until they are cooked through.

Serve the crab cakes hot with a side of remoulade sauce.