Petite Crab Cakes

Directions

1. 1
   Place crab meat in a mixing bowl along with 1 1/2 cups of the bread crumbs, the eggs, mustard, and other remaining ingredients.
2. 2
   Mix gently, leaving the crab lumps as large as possible.
3. 3
   Shape the mixture into 12 to 16 equal portions, ball up and flatten into a patty shape about 3/4 to 1-inch thick.
4. 4
   Coat each patty with some of the remaining bread crumbs.
5. 5
   Chill for at least 1 hour before cooking.
6. 6
   Heat 1/4 cup cooking oil over medium heat.
7. 7
   Saute each cake 2 to 2 1/2 minutes per side in the oil.