1 egg, lightly beaten
2 tablespoons mayonnaise
2 teaspoons prepared Creole mustard
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
1 1/2 teaspoons crab boil seasoning
1 teaspoon coarsely-ground black pepper
1/4 teaspoon salt
Several dashes hot pepper sauce
1 pound crabmeat, picked over to remove any shells
3/4 cup saltine cracker crumbs
1/2 cup minced red bell pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
Lemon wedges (for garnish)

In a large bowl, stir together egg, mayonnaise, mustard, horseradish, Worcestershire sauce, crab boil seasoning, pepper, salt and hot pepper sauce. Gently mix in the crabmeat, cracker crumbs and bell pepper. Form eight patties, each 3/4 inch thick. Warm the oil and butter together over medium-high heat. Fry the crab cakes 5 to 7 minutes on each side, or until they are golden. Drain them.

Serve immediately. These are so good that all you will need is a squeeze of lime or lemon juice over them.