Step 1

In a large saucepan place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper.

Step 2

Over medium-low heat cook the vegetables until they are soft, it takes about 15 to 20 minutes.

Step 3

Remove the vegetables from heat and leave them to cool to room temperature.

Step 4

In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.

Step 5

Add the cooked vegetable mixture and mix well.

Step 6

Cover and chill in the refrigerator for about 30 minutes.

Step 7

After the 30 min is passed, get off the mixture from the refrigerator and use your hand to shape it into bite-sized crab cakes.

Step 8

In a Deep frying pan Heat 4 tablespoons of unsalted butter and 1/4 cup olive oil for frying over medium heat in a large saute pan. The oil temperature should reach between 359°F - 375°F before frying the crab cakes.

Step 9

Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

Step 10

Drain on paper towels, then keep them warm in a 250-degree oven and serve hot.