In a medium saucepan, heat one tablespoon vegetable oil over medium heat. Add bell pepper and celery and sauté until vegetables are tender, about 5-7 minutes. Remove from heat and allow to cool.
In a food processor, pulse bread until they become coarse crumbs. In a separate bowl, whisk together eggs, mayonnaise, parsley, Worcestershire, seasoned salt, Dijon mustard, lemon juice, and cayenne pepper. Add bread crumbs and crab meat and stir until crumbs are well incorporated.
Working with a golf ball size amount, roll patties between your palms then flatten to form a patty. Dredge patties in cornmeal. Line patties on a sheet tray and refrigerate for about 15 minutes.
In the meantime,heat oil in a large skillet (preferably cast iron) over medium high heat. Fry patties in batches until golden brown, about 2-3 minutes on each side.
Whisk together all ingredients in a medium bowl. Refridgerate until ready to assemble salad.
Store leftover dressing in the refrigerator for up to five days.
Arrange about two cups of salad greens on a plate. Place two crab cakes on top of the greens, Drizzle with creamy garlic dressing.