Cape Cod Crab Cakes(serves 4)

1 lb. Crab Meat Crumbs
1 cup White Japanese Bread
1 Egg, beaten
1/4 cup Mayonnaise
1 Tbsp. Onion, fine diced
1 Tbsp. Red Pepper, fine diced
1 Tbsp.m Yellow Pepper, fine diced
1 Tbsp. Celery, fine diced
1 1/2 tsp. Dijon Mustard
2 Tbsp. Parsley, chopped
1 Tbsp. Lemon Juice
2 tsp. Worcestershire Sauce
1 tsp. Creole Seasoning
1-2 dashes Tabasco
Salt and Pepper to taste
Clarified Butter as needed
Oil as needed

Heat about 2 tsp. of butter and 1 tsp. of oil in a sauté pan. Sauté the onions, peppers and celery until the onion is opaque. Add the parsley and sauté for 30 seconds, remove from the heat. In a large bowl put the bread crumbs, mayo, egg, cooled vegetables, lemon juice, mustard, Worcestershire and Tabasco. Mix very well. Add the crab meat and mix in gently. Form into 8, 3/4 inch cakes. Heat 2 Tbsp. butter and 1 Tbsp. oil in a pan. Sauté the crab on each side until golden brown. Serve with the sauces and lemon.