Drain all liquid in can of crab and discard. Place the crab in a large mixing bowl. Place the egg in a separate bowl and whisk to break. Add the remaining wet ingredients to the eggs. Add the chopped basil to the wet ingredients. Add celery and onion to the wet ingredients. Add the Italian bread crumbs to the crab and gently mix together without breaking the crab. Add the wet mixture to the crab and gently mix together without breaking the crab. Once the mixture is brought together, let it stand for 30 minutes to bind all the ingredients. After 30 minutes, separate mixture into crab cakes of desired size. Sauté crab cakes in a non-stick pan in half parts vegetable oil and clarified butter until golden brown. Bake at 350°F for eight to 10 minutes. Serve with fresh lemon.