Commander's Palace Jumbo Lump Crabcakes

Ingredients:
1 pound jumbo lump crabmeat
1 small red onion, diced
1 large red bell pepper, diced
2/3 cup mayonnaise
1/3 cup Creole mustard
2 teaspoons capers, drained and coarsely chopped
 
1/2 medium hard-cooked egg, diced
1 teaspoon horseradish
1 sprinkle kosher salt
1 sprinkle freshly ground pepper
1 teaspoon Creole seafood seasoning
2 tablespoons butter
Directions:
Place the crabmeat in a bowl, breaking it up as little as
possible. In a separate bowl, combine the onion, bell pepper,
mayonnaise, mustard, capers, egg, horseradish, salt, pepper and
 
seafood seasoning. Mix the ingredients well. Add the crabmeat and
fold into mixture. Be careful not to break up the crabmeat. Put 3
ounces of mixture into metal ring or cookie cutter, about 2 1/2
inches in diameter. Press lightly on each cake.
Preheat a nonstick pan or a seasoned cast-iron skillet over
medium heat. Add 1 tablespoon of the butter, but don't let it
smoke. Using your finger and a small spatula, guide about four of
the rings into the skillet. Cook the crabmeat for about 1 1/2
minutes, or until golden brown. Turn over cakes and cook again
until golden brown. Remove the cakes from the skillet and place
onto a sheet pan. Remove the rings from around the cakes. Repeat
 
until the entire mixture is used. About halfway through, discard
the butter and use a second tablespoonful.

ENJOY!!!