Not To Be Confused With LeBron's Crab Dribble:

So many crab cake recipes and variations...

this is my favorite!

Cajun Crab Cakes wit' a Kick

1 lb. crab meat (drained, picked through)

1 Tablespoon unsalted butter

2 Tablespoons olive oil

3/4 cup small diced yellow onion (1 small onion)

1/2 cup small seeded and diced red bell pepper (1 small pepper)

1 seeded and diced fresh jalapeno

1/4 cup chopped green onions (green parts only)

1 1/2 cups small diced celery (4 stalks)

1/4 cup minced fresh flat-leaf parsley

2 teaspoons each of dried basil and dried thyme

2 Tablespoons of fresh tarragon

1/2 teaspoon cayenne pepper

1/2 Tablespoon Creole mustard

2 1/2 Tablespoons real mayonnaise

1 Tablespoon Worcestershire sauce

1/2 Tablespoon Tabasco sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper to taste

Flour seasoned with Tony Chachere's

Egg wash (2-3 eggs, lightly beaten)

1/2 cup French bread crumbs (make them yourself in a food processor, don't buy 'em!) and season with Tony Chachere's

vegetable oil or butter for pan-frying crab cakes

green onions and lemon wedges for garnish

Place butter and oil, onion, bell pepper, jalapeno, celery, Worcestershire and Tabasco sauce, parsley, herbs, tarragon, cayenne, salt and black pepper in a large saute pan over medium-low heat and cook until the onion is translucent and soft (approximately 15 minutes). Cool to room temperature. In a large bowl, combine mustard, mayonnaise, and bread crumbs. Add cooked vegetables and mix well. Add crab meat and VERY GENTLY fold together. Cover and chill in the refrigerator for thirty minutes. Moisten hands with water and form 3-4 oz. of mixture into cakes (makes 10-12 cakes). Dredge in seasoned flour (tap off excess), egg wash, and seasoned breadcrumbs (sequentially), coating cakes evenly. Place crab cakes on baking sheet. Cover lightly with foil and chill in the refrigerator for one hour. In a large saute pan, heat oil/butter. Gently lay the cakes, 3 to 4 at a time, and pan-fry until lightly golden, about four minutes on each side. Drain cakes on paper towels. Plate and garnish with green onion and lemon wedge.