1Melt butter over medium heat, add onion, celery, peppers and season with salt and cayenne pepper. Cook stirring until veges are soft add garlic and cook 5 minutes.
2In large bowl combine crab, green onion and cheese, parsley, mustard lemon. mix mayo Worcestershire sauce and hot sauce together, Combine vege mixture with crab mixture and fold into the mayo and add three quarters of the bread crumbs to it,divide the mixture into 10 eual portions and form into 1 inch thick round patties. In a shallow bowl, combine flour and seasoning ( old Bay) In another bowl combine egg, water and in third bowl combine remaining three quarter cup of bread crumbs and season.
3Dridge the crab cakes with seasoned flour, tap off excess and dip in egg mixture also letting excess drop off. Lastly dridge cakes into seasoned bread crumb coating evenly.
4In a sauté pan heat oil. Gently fry 3 to 4 cakes at a time until golden brown for about 4 minutes on each side. Drain cakes and put onto a paper towel. Season to taste while hot! Serves 5.
NOTE: This recipe is for 10 crab cakes. For an appetizer I would suggest 2 cakes per person, maybe three because they are so good! Double the recipe for 10 people! You can also add a dash of spicy mustard to the cakes if you like that added touch! Sit back and enjoy these with your favorite Valentine!