Crab Cakes

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2 tablespoons unsalted butter

2 tablespoons olive oil

¾ cup small diced red onion (1 small onion)

1 ½ cups small diced celery (4 stalks)

½ cup small diced red bell pepper (1 small pepper)

½ cup small diced yellow bell pepper (1 small pepper)

¼ cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

¼ teaspoon hot pepper sauce (recommended: Tabasco)

½ teaspoon Worcestershire sauce

1 ½ teaspoons crab boil seasoning (recommended: Old Bay)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ pound lump crabmeat, drained and picked to remove shells

½ cup plain dry bread crumbs

½ cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

subheading: For frying:

4 tablespoons unsalted butter

¼ cup olive oil

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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