For bread crumbs: Combine all ingredients in shallow pan.
For Crab Cakes: Blend crab meat, mayonnaise, bread crumbs, egg,
bell pepper, green onion, Worcestershire sauce, hot sauce and Creole Seasoning in large bowl. (Can be prepared 6 hours ahead. Wrap crab
mixture and seasoned bread crumbs separately and refrigerate.)
Form crab into 1 1/2-inch balls. Roll in seasoned bread crumbs,
pressing to adhere. Flatten to 1/2-inch-thick rounds.
Melt butter in heavy large skillet over medium-high heat. Add crab
cakes in batches (do not crowd) and cook until golden brown, about
2 minutes per side. Drain on paper towels.
Spoon Creole Sauce onto plates. Arrange 2 crab cakes on each plate.
Garnish with thyme sprigs and green onion slices. Serve immediately.
6 servings.

Creole Sauce:
1 tablespoon butter
1/2 cup diced green bell pepper
1/2 cup minced onion
3/4 cup plus 2 tablespoons chicken stock
2/3 pound tomatoes, peeled, seeded, diced
1/2 cup tomato juice
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon (generous) paprika
1 teaspoon cornstarch dissolved in
1 1/2 tablespoons water
1/4 teaspoon Louisiana hot sauce
1/4 teaspoon (generous) Creole Seasoning
Salt
Dried red pepper flakes

Melt butter in heavy medium saucepan over medium-low heat. Add
the bell pepper and onion and cook until onion is translucent, stirring
occasionally, about 10 minutes. Add stock, tomatoes, tomato juice,
bay leaf, thyme and paprika. Bring to boil. Reduce heat and simmer
45 minutes, stirring occasionally. Add the cornstarch, hot sauce and
Creole Seasoning. Season with salt and red pepper flakes. Simmer
10 minutes, stirring frequently. Purée sauce in blender.
(Can be prepared one day ahead and refrigerated. Reheat over low
heat, stirring frequently.) Makes about 1 2/3 cups.

More Recipes from Mr. B's Bistro:
Shrimp Chippewa
Fettuccine with Shrimp and Tasso
Grilled Trout with Spiced Pecans
Gumbo Ya Ya
New Orleans Barbecued Shrimp
Pasta Jambalaya