Heat a nonstick skillet over medium heat and add 1 tbsp olive oil to the pan. Add the celery, bell pepper, scallion, garlic, red pepper flakes, salt, and pepper. Cook for 7-8 minutes, until the vegetables are soft. Transfer the mixture to a bowl.
Add the mustard, egg white, worcestershire, and old bay to the vegetables, and mix well. Add the bread crumbs and mix again.
Place the crab meat in a paper towel and gently squeeze to absorb excess moisture. This step prevents the crab cake from being heavy or soggy in the middle.
Gently fold the crab meat into the vegetable mixture, making sure you don’t overstir the crab to the point where the morsels fall apart.
Divide the crab mixture into 4 portions and shape them into patties, pressing them firmly.
Heat a nonstick skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry the crab cakes on each side for about 2-3 minutes, until golden.
Serve with tartar sauce and lemon wedges, if desired. Enjoy!
Since crab is often somewhat salty, I do not add extra salt to the crab cake mixture. I recommend salting to taste if you enjoy heavier seasoning.