|In a large bowl, stir together egg, mayonnaise, mustard, horseradish, Worcestershire sauce, crab boil seasoning, pepper, salt and hot pepper sauce. Gently mix in the crabmeat, cracker crumbs and bell pepper. Form eight patties, each 3/4 inch thick. Warm the oil and butter together over medium-high heat. Fry the crab cakes 5 to 7 minutes on each side, or until they are golden. Drain them.
Serve immediately. These are so good that all you will need is a squeeze of lime or lemon juice over them.