Heat butter and olive oil in a small pan and sauté celery, shallot, and spicy pepper (if using) until tender.
In the meantime, add egg, mayo, mustard, Worchester sauce, seafood seasoning, and hot sauce to a mixing bowl and stir to combine well.
Add in sautéed vegetables, give it a good stir, then add in the lump crab meat and combine gently but well.
Lastly, add the crushed crackers or bread crumbs and combine well.
Shape into your preferred shape and size and lay on a small sheet pan lined with plastic wrap.
When all the mixture is shaped, top with another piece of plastic wrap and store in frig for two hours to firm up.
When ready to cook, heat a tablespoon of butter and a tablespoon of olive oil until sizzling then add the crab cakes to the pan.
Depending on size, fry for 3 to 4 minutes per side until golden brown and warmed all the way through.
Enjoy with sweet chili remoulade or your favorite sauce.