Chesapeake Bay Style Crab Cakes

2 Tbsp. unsalted butter

2 Tbsp. olive oil
1 small red onion, diced
4 stalks celery, diced
1 small red and 1 small yellow bell pepper, diced
1/4 C. minced fresh flat-leaf parsley
1 Tbsp. capers, drained
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1 1/2 tsp. Old Bay
Kosher salt and fresh ground pepper
1/2# lump crabmeat, drained and picked to remove shells
1/2 C. Panko bread crumbs
1/2 C. mayonnaise
2 tsp. Dijon mustard
2 extra-large eggs, lightly beaten

For frying
4 Tbsp. unsalted butter
1/4 C. olive oil

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.  Enjoy!