For the Crab Cakes:

• 1 lb lump crabmeat (picked over for shells)
• ½ cup mayonnaise
• 1 large egg
• 1 tbsp Creole mustard (or spicy brown mustard)
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (like Crystal or Tabasco)
• 1 tsp Old Bay or Cajun seasoning
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• ½ cup finely diced celery
• ½ cup finely diced red bell pepper
• ¼ cup chopped green onions
• 1 tbsp chopped fresh parsley
• ¾ cup breadcrumbs (panko preferred)
• Salt and black pepper to taste
• For Pan-Frying:
• 2 tbsp unsalted butter
• 2 tbsp vegetable oil
• Optional Remoulade Sauce:
• ½ cup mayonnaise
• 1 tbsp Creole mustard
• 1 tbsp ketchup
• 1 tsp prepared horseradish
• 1 tsp lemon juice
• ½ tsp smoked paprika
• Dash of hot sauce