Crab Cakes

Drain and pick through crab meat Melt butter over medium-high heat. Cook down and caramelize pepper, shallot, and onion until well brown, about 20 mins. Add seasoning and let flavors meld. Add garlic and cook until just softened. Let cool. Combine crab meat, veggies, and crushed ritz (leave some remaining for coating, use your discretion). Whisk together Worcestershire sauce, egg, mayo, lemon juice, parsley, and mustard until smooth and well combined. Stir this into the crab meat mixture. Cover and refrigerate for at least an hour. Pack into patties, and coat in remaining ritz. (If freezing to cook later, freeze now) In a 12-inch oven-safe skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook each side until cakes are golden brown, 3 to 5 minutes. per side.