Commander's Palace Jumbo Lump Crabcakes

Carefully pick over the crab to remove any shell fragments. Try not to break up the crab.

Combine the onion, bell pepper, mayonnaise, mustard, capers, hard-boiled egg, horseradish, salt, pepper, and Creole seasoning in a bowl. Mix well. Add the crab and stir gently taking care not to break up the crab too much.

Form the crab mixture into evenly sized cakes (about 3 ounces in size) and place on waxed paper.

Heat a nonstick skillet over medium heat. Add half the butter. Add half of the crab cakes to the pan and cook for 1 1/2 minutes or until browned on the bottom. Very carefully turn the crab cakes over and cook until browned, about another 1 1/2 to 2 minutes. Carefully remove the cakes from skillet and place on a serving platter or plate. Repeat with the remaining butter and crab cakes.

Serve hot with desired condiments.