In a small skillet, melt 2 tablespoons butter over medium heat. Add the red bell pepper, celery, and onions and cook until tender, 5 minutes.
In a large bowl, combine the chicken, panko, and red bell pepper mixture. Set aside.
In a small bowl, combine the mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to the chicken mixture, tossing gently to combine. Form the mixture into 10 patties. In a large skillet, melt the remaining 2 tablespoons butter over medium heat. Cook the chicken cakes until browned, 3 to 5 minutes per side. Serve with Creole Sauce.
In a small bowl, combine all the ingredients. Cover and chill.
Recipe courtesy of Paula Deen