Crab Cakes

Adapted from this source
8 ounces lump crab meat
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 small clove garlic, finely minced
1 tablespoon finely chopped red bell pepper
2 eggs
3 T mayonnaise
1 T brown or dijon mustard
2 teaspoon Worcestershire sauce
2 cups soft bread crumbs (about 3 slices)
1 T Creole seasoning (see note)
2 T butter

Preparation:

Saute onion, celery, red pepper, and garlic until tender. Whisk egg in bowl; add mayonnaise, mustard, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Makes approximately 6 large cakes.

Notes: I used two salmon fillets instead of the crab meat. I would imagine that tuna or white fish would also be good.
I approximated the Creole seasoning found here (paprika, salt, black pepper, cayenne, oregano, thyme).