Louisiana style "crab" cakes

I've never been to Louisiana and all things considered, probably never will,  but that doesn't mean that I can't bring a bit of Louisiana to me.
Crab cakes are appealing to me, they can be served as an appetizer,  or a meal if served with a salad and soup. They can be deep fried or pan fried, served with a multitude of sauces and condiments and can vary in taste depending on where the recipe hails from. Here's my version of the Louisiana "crab" cake, I hope that you enjoy it:
(serves 8)
2 cups hand shredded kosher crab 
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 small garlic clove, crushed
2 tbsps finely diced red bell pepper
2 eggs
2 tbsps mayonnaise
1 tsp Tabasco
2 tsps Worcestershire sauce
2 cups soft breadcrumbs (crumbled up day old sliced bread)
1 cup panko crumbs for outside coating
4 tbsp canola oil for frying
1/2 tsp fresh chopped dill

2 tsps creole seasoning:

(this recipes make 1/4 cup)

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons paprika

3 tablespoons salt

Spicy tartar sauce:

1/4 cup mayonnaise

1 tbsp chopped capers

1 tsp Dijon mustard

1 tbsp Tabasco

1/4 tsp creole spice

1 tbsp lemon juice

In a large bowl whisk the eggs; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with vegetables and bread crumbs, not Panko, mixing well. Add the "crab" meat and form into loose patties, about 3 1/2 inches wide and little less than an inch thick; or use a 1/4 cup measure and shape into patty place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Be careful, they break easily. Now coat them into the Panko crumbs then, heat oil in large skillet over high to medium heat. Gently place crab cakes in skillet and fry for about 3 minutes. Turn and cook for 3 to 5 minutes longer, until golden brown . Serve with spicy tartar sauce.
Enjoy!