Ingredients

• 1 cup Onion, chopped
• 0.5 cup Celery, chopped
• 0.5 cup Red Bell pepper, chopped
• 1 tablespoon Olive oil
• 1 large Egg
• 1 tablespoon Creole mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Hot sauce
• 1 tablespoon Cajun seasoning
• 1 cup Vegetable oil
• 0.5 cup Bread crumbs ((plus 1 cup for dredging))
• 1 tablespoon Cajun seasoning
• 1 pound Crab meat, picked over for shells
• 0.5 cup Flour
• 1.5 tablespoons Cajun seasoning ((for flour))
• 0.5 cup Milk
• 1 large Egg
• 1 cup Bread crumbs
• 1.5 tablespoons Cajun seasoning ((for bread crumbs))
• 0.5 cup Vegetable oil
• Cajun Cream Sauce (for serving (optional))

Instructions

1. **Sauté Trinity:** Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion, celery, and red bell pepper. Sauté until tender, about 3-5 minutes. Remove from skillet and let cool completely.
2. **Make Spicy Mayo:** In a food processor, combine 1 egg, Creole mustard, Worcestershire sauce, hot sauce, and 1 tablespoon of Cajun seasoning. Blend for 15 seconds.
3. With the processor running on low, slowly drizzle in 1 cup of vegetable oil until the mixture emulsifies and thickens into mayonnaise. Set aside.
4. **Combine Crab Cake Mixture:** In a large bowl, combine the cooled sautéed trinity vegetables, the prepared spicy mayo, 1/2 cup of bread crumbs, and 1 tablespoon of Cajun seasoning. Mix well.
5. Gently fold in the crab meat, being careful not to break it up too much.
6. **Prepare Dredging Station:** Set up three shallow bowls. In the first, combine the flour and 1 1/2 tablespoons of Cajun seasoning. In the second, whisk together the remaining egg and the milk. In the third, combine the remaining 1 cup of bread crumbs and the remaining 1 1/2 tablespoons of Cajun seasoning.
7. **Shape and Dredge Patties:** Shape the crab mixture into 8 equal patties (about 1/2 inch thick). Carefully dredge each patty first in the seasoned flour, then dip in the egg wash (letting excess drip off), and finally coat thoroughly in the seasoned bread crumbs.
8. **Fry Crab Cakes:** Heat the remaining 1/2 cup of vegetable oil in the same large skillet over medium heat. Carefully place the breaded crab cakes in the hot oil (do not overcrowd the pan; work in batches if necessary).
9. Fry for about 3-4 minutes per side, or until golden brown and heated through.
10. Remove the cooked crab cakes with a slotted spatula and drain on paper towels.
11. **Serve:** To serve, place 2 tablespoons of Cajun Cream Sauce (if using) on each plate and place crab cakes on top. You can also drizzle more sauce over the cakes.