In a pan on medium heat, add 3 tablespoons of butter, 1/3 cup finely diced red bell pepper, 1/3 cup of finely diced red onion, 1/3 cup of finely diced celery, and 3 cloves of minced garlic. Simmer for about 5 minutes (or until the onions run clear) then add everything from the pan into a bowl. Once it’s completely cooled, add 1 tablespoon of Worcestershire Sauce, 1 tablespoon of Dijon Mustard, 1/3 cup of Mayo, 1/3 cup of chopped parsley, 2 whisked eggs, and Old Bay to taste. Whisk all of this together then fold in 1 lb of lump crab meat and 1/2 cup of Panko. Form your crab cakes (approximately 6 large cakes). Let them set in the fridge for no less than 2 hours. When they’re ready, sear them in a pan on medium heat (with high heat oil) until golden brown on each side. Serve with your preferred sauce, such as a creamy lemon pepper sauce.
