Cornbread Crab Cakes

2 cups prepared cornbread, crumbled
⅔ cup red pepper, finely diced
½ cup green onion, sliced
⅓ cup mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ cup fresh parsley, chopped
2 teaspoons fresh cilantro, chopped
2 large eggs, beaten
1 tablespoon old bay seasoning
Salt, to taste
Pepper, to taste
1 lb fresh crab meat

Mix everything together except the crab meat. Carefully fold in crab meat until incorporated.  Form into small cakes, heat olive oil in frying pan and cook about 3 minutes per side.