2 tbsp unsalted butter
2 tbsp olive oil
1/2 cup onion, diced
2 stalks celery, diced
1/2 cup red and yellow peppers, seeded and diced
1/2 cup minced parsley
1/4 tsp red pepper flakes
1 tsp Worcestershire sauce
1 1/2 Old Bay seasoning
2 eggs, beaten
1/2 cup mayonnaise
2 tbsp yellow mustard
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup breadcrumbs
1/2 lb crab meat

Melt the oil and butter in a large, heavy skillet and add the onion, celery, peppers, pepper flakes, Worcestershire sauce, Old Bay, salt, and pepper. Cook over medium low heat until the vegetables are soft, about 10-15 minutes. Cool to room temperature.

In a large bowl, combine the crab meat, bread crumbs. eggs, mayonnaise, parsley, and mustard. Add the cooled, cooked vegetables and mix well. Cover and chill at least 30 minutes.

Remove from fridge and shape into patties. Heat a heavy pan over medium heat, and add just enough oil to cover the bottom.

Cook the crab cakes 5-7 minutes per side until golden brown. If they seem like they are scorching before cooking all the way through, lower the heat to medium low.

You can top with a dollop of sour cream, hot sauce, or drizzle of melted butter.