1 tablespoon capers, drained

1/4 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons Old Bay Seasoning

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound lump crabmeat, drained and picked to remove shells

1/2 cup plain dry bread crumbs

1/2 cup good mayonnaise (Hellmans)

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

For frying:

4 tablespoons unsalted butter

1/4 cup olive oil

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay 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.

In a large pan melt butter and oil. Scoop 1 heaping tablespoon of mixture and form into a ball. Place in hot pan and lightly press the crab mixture to make a small patty.

Fry for about 5 minutes or until golden brown.

Remove and serve with tarter sauce.