Heat butter in a large sauté pan. Add onion, celery, and red peppers
and cook until soft. Remove from pan and cool.
In a large bowl, combine parsley, capers, Tabasco, Worcestershire
sauce, Old Bay, lemon juice and pepper. Add crabmeat, bread
crumbs, mayonnaise, mustard and egg yolks. Add the cooked mixture
and mix well. Add some more bread crumbs if mixture is too wet.
Cover and chill in the refrigerator for 30 minutes. Shape into crab
Heat the oil for frying over medium heat in a large saute pan. Dust
the crab cakes with flour and fry for 4 to 5 minutes on each side, until
browned. Drain on paper towels; keep them warm in a 250 degree
oven and serve hot.