1 lb. jumbo lump crabmeat, picked for shells
1/2 red pepper, brunoise
1/2 green pepper, brunoise
3 green onions, thinly sliced
1/3 cup mayonnaise
3 Tbls. breadcrumbs
1/4 tsp. Crystal hot sauce
1/4 tsp. Creole seasoning
juice of 1/4 lemon

Method:

Mix all ingredients thoroughly taking care not to break up the crab lumps. Form into cakes using a round (2 1/2" x 1") cookie cutter. Let set in refrigerator for about 1 hour. Lightly dust with seasoned flour then pan sauté in unsalted butter until lightly browned.

Yields 6 crab cakes

Seasoned Flour
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground black pepper

Creole Seasoning
1/2 cup kosher salt
1/3 cup granulated garlic
3/4 cup ground black pepper
1/4 cup cayenne pepper
1/3 cup dried thyme
1 1/3 cup paprika
1/4 cup granulated onion
1/2 cup basil

Method:

Blend all ingredients in a mixing bowl. Store in a sealed container.
Yields 4 cups.