• 2-6oz cans Dave's Dungeness Crab
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/2 small clove garlic, finely minced, or dash garlic powder
• 1 tablespoon finely chopped red bell pepper
• 1 egg
• 2 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 cup soft bread crumbs
• 1 1/2 teaspoons Creole seasoning
• 4 tablespoons butter

Serve these flavorful crab cakes with remoulade or tartar sauce.

Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.
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Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.

Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through.

Serve with a remoulade sauce or tartar sauce. Serves 4.