Step 1
Melt butter in a large heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent about 5 minutes.
Step 2
Stir in the celery bell pepper green onion carrot and garlic. Continue to cook and stir until vegetables are tender about 10 minutes more.
Step 3
Season with 1 tablespoon parsley flakes 2 teaspoons Creole seasoning basil pepper dill weed oregano and thyme. Cook and stir until fragrant 5 minutes more.
Step 4
Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
Step 5
Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands making sure not to break up the chunks of crab too much.
Step 6
Shape the crab mixture into 12 small cakes.
Step 7
Heat vegetable oil in the skillet over medium high heat.
Step 8
Pan-fry the crab cakes in batches until golden brown on each side about 3 minutes.
Step 9
To make dipping sauce: Whisk together the mayonnaise chile-garlic sauce 2 teaspoon Creole seasoning 2 teaspoon parsley flakes and paprika.