• Heat olive in a medium sauté pan over medium heat, add onion and celery and sweat until onions are translucent and most of the moisture is evaporated. Set aside to cool.
• In a mixing bowl whisk the mayonnaise, egg, creole mustard, Worcestershire sauce until smooth. Add the onion mixture, brioche crumbs and half of the crabmeat and mix well. Gently fold in the remaining crabmeat as not to break up the lumps. Form into patties and arrange on a parchment-lined baking sheet.
• In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, 5-10 minutes (depending on size).
• Serve over Creole Mustard Butter Sauce and garnish with jumbo lump crab meat warmed olive oil or butter, crispy torn bacon, thinly sliced scallion (green onion) tops.

For the Creole Mustard Butter Sauce:

• In a medium saucepan, combine the wine lemon juice, shallots and thyme. Bring to a simmer and reduce liquid until almost evaporated. Add heavy cream and reduce by half, whisk in the butter a little at a time until incorporated. Remove from heat and strain through a fine strainer. Add creole mustard and season with salt & pepper to taste.