2tbs unsalted butter
2 tbs olive oil
3/4 cup small diced red onion
1 1/2 cups small diced celery
1/2 cup small diced red bell pepper
1/2 cup small diced yellow pepper
1/4 cup minced fresh parsley
1/4 tsp Tabasco
1/2 tsp Worcestershire sauce
1 1/2 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 pound lump crabmeat
1/2 cup bread crumbs
1/2 cup mayo
2 tsps Dijon mustard
2 extra large eggs lightly beaten

For frying:
4 tbs unsalted butter
1/4 cup olive oil

2 tbs unsalted butter 2 tbs olive oil 3/4 cup small diced red onion 1 1/2 cups small diced celery 1/2 cup small diced red bell pepper 1/2 cup small diced yellow pepper 1/4 cup minced fresh parsley 1/4 tsp Tabasco 1/2 tsp Worcestershire sauce 1 1/2 tsp Old Bay seasoning 1/2 tsp salt 1/2 tsp pepper 1/2 pound lump crabmeat 1/2 cup bread crumbs 1/2 cup mayo 2 tsp s Dijon mustard 2 extra large eggs lightly beaten 4 tbs unsalted butter 1/4 cup olive oil

Place 2 tbs butter, 2 tbs oil, onion, celery, peppers, parsley, Tabasco, Worcestershire, Old Bay, salt and pepper in a large sauté pan over medium-low heat and cook until veges are soft, approx 15 minutes. Cool to room temperature. In a large bowl, break crab into small pieces and toss with bread crumbs, mayo,mustard and eggs. Add the cooked mixture and mix well. Cover and chill for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in large sauté pan. Add the crab cakes and fry for 4-5 minutes on each side, until browned. Drain on paper towel. Keep warm in 250 degree oven and serve hot.