Melt butter in a large skillet over medium heat. Add the bell pepper, celery and onion. Sauté for 7-10 minutes until the vegetables are tender.
Add the garlic and sauté for another 30 seconds.
Sprinkle in the flour and cook, stirring constantly, for two minutes. Remove the skillet from the heat and set aside.
In a large mixing bowl, combine the crabmeat, eggs, mayonnaise, Worcestershire sauce, breadcrumbs, paprika, parsley and cayenne.
Add the vegetables and stir everything to combine. Add additional breadcrumbs if needed.
Form the crabmeat mixture into patties and place them on a baking sheet lined with parchment paper or aluminum foil coated with cooking spray.
Place the baking sheet in the refrigerator and let the patties chill for 30 minutes.
Preheat the oven to 400 degrees.
Bake the crab cakes or 25 - 30 minutes until golden brown.