Crab Cakes

INGREDIENTS:

8 ounces lump crab meat

1/4 cup finely chopped celery

1/4 cup finely chopped onion

1/2 small clove garlic, finely minced, or dash garlic powder

1 tablespoon finely chopped red bell pepper

1 egg

2 tablespoons mayonnaise

1 teaspoon of Dijon-style mustard

1 teaspoon Worcestershire sauce

1 cup soft bread crumbs

1 1/2 teaspoons Creole seasoning or Old-Bay Seasoning

4 tablespoons butter

Flour for dusting

PREPARATION:

Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.  Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sautéed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.