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Servings: 4
Prep Time: n/a
Cook Time: n/a

1. Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.

2. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.

3. Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning.

4. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate.

5. Refrigerate for about 1 hour, or until firm.

6. 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.