Crab Cakes With Cucumber Relish

• 1 egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 2/3 cup Italian-seasoned breadcrumbs
• 1 teaspoon seafood seasoning
• 1 pound lump crabmeat, picked
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided

1. Combine egg and next 7 ingredients in a large bowl. Fold in crabmeat. Shape mixture into 18 (1 1/2-inch) cakes.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saute half of patties 1 to 2 minutes on each side until golden brown. Repeat with remaining butter, oil, and patties. Serve with Cucumber Relish.

egg, worcestershire sauce, mayonnaise, mustard, lemon juice, parsley, italianseasoned breadcrumbs, seafood seasoning, lump crabmeat, butter, olive oil

Taken from www.myrecipes.com/recipe/crab-cakes-with-cucumber-relish (may not work)