Miniature Crab Cakes



2/3 cup fine dry bread crumbs
1 teaspoon dry mustard
1 teaspoon Old Bay Seafood seasoning
1/4 teaspoon pepper
1/4 cup chopped green onion
1 beaten egg
1/3 cup mayonnaise or salad dressing
1 tablespoon Worcestershire sauce
1 pound lump crabmeat
2 tablespoons butter or margarine
2 tablespoons cooking oil

1. Combine bread crumbs, mustard, seafood seasoning, pepper, and green onion in a medium bowl. Add egg, mayonnaise, and Worcestershire sauce; mix well. Fold in crabmeat. Using moistened hands, shape into 1-1/2-inch patties. Place 1 tablespoon butter and 1 tablespoon oil in a large skillet; heat over medium heat. Add half the patties and cook for 8 minutes or until golden, turning once.
2. Transfer crab cakes to an ovenproof serving platter or cookie sheet. Keep warm in a 300 degree F oven while cooking remaining patties. Repeat with remaining patties, butter, and oil. Serve warm.

Makes about 30 cakes

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