In a large mixing bowl, crumble the cornbread into small, fine pieces until you have about 2 cups.

Add the mayonnaise, sour cream, beaten eggs, chopped green onion, diced red pepper, minced garlic, fresh cilantro, parsley, Old Bay seasoning, and olive oil to the bowl.

Break the lump crab meat into small, uniform pieces and add it to the mixture.

Using your hands or a wooden spoon, gently mix all the ingredients until well combined.

Shape the mixture into patties about 2.5 inches in diameter and ¾-inch thick, then set them aside.

In a large skillet, heat vegetable oil over medium-high heat until it reaches about 350°F.

Fry the crab cakes in batches, cooking each side for 2-3 minutes until they turn golden brown.

Once cooked, place the crab cakes on a plate lined with paper towels to drain excess oil.

Serve with your preferred dipping sauce or enjoy them on their own!