Gently pick through the crab meat to remove any shells or cartilage. This step is crucial as we want the final product to have a smooth, enjoyable texture. Place the cleaned crab meat in a large mixing bowl.

In the bowl with the crab, add the diced red onion, bell pepper, lemon juice, parsley, mayonnaise, Creole mustard, capers, chopped hard-boiled egg, horseradish, salt, pepper, and seafood seasoning. Use a spatula to fold everything together gently. The goal here is to combine the ingredients without breaking apart the crab meat too much. Love your crab!

Once everything is mixed, use your hands to form the mixture into patties. Each patty should be about 3 inches in diameter and 1 inch thick. You should feel the delight when shaping each one—it's incredibly satisfying!

Place the formed crab cakes on a parchment-lined baking sheet and refrigerate them for at least 30 minutes. Chilling helps them firm up, making them easier to cook.

Heat the unsalted butter in a large skillet over medium heat. When the butter starts to foam (not brown), carefully add the crab cakes to the pan. Cook them for about 5 minutes on one side, or until golden brown. Flip delicately with a spatula and cook for another 5 minutes on the other side.

Once cooked, place the crab cakes on a serving platter. Pair them with lemon wedges and your favorite dipping sauce, like remoulade or tartar sauce. Enjoy!