Place the crab meat, bread, parsley and cilantro in a bowl. In another bowl, whisk together the Miracle Whip, mustard and egg. Season with white pepper. Slowly pour the dressing into the crab meat, using a fork to lift and fluff the texture. Add just enough so that it clings together.
Form the crab cakes in the palm of your hand, about 3 inches in diameter and 1/3 inch high. Lay on a plate, cover with plastic wrap, and refrigerate for at least 1 hour to set.
Before cooking, dip the crab cakes in cracker crumbs to coat. This prevents the crab meat edges from getting tough and chewy when sauteing. Heat the butter in a frying pan over medium heat until foamy. Add the crab cakes and let saute until browned on the bottom. Turn them just once, and brown the other side. Arrange on a platter with wedges of lemon.