Classic Crab Cakes

Place the crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and to break up large pieces. Add the mayonnaise, mustard, 1/4 cup of the bread crumbs, parsley, green onions, garlic, salt, and pepper; fold to combine. Add the eggs and fold to combine.
To form patties, on a tray, pat about 1/4 cup of the mixture into a 2 1/2-inch round cutter, then lift off the cutter, forming 16 cakes. Cover with plastic wrap, press lightly, and chill at least 30 minutes.
Preheat oven to 350 degrees F. Place remaining bread crumbs in a shallow dish.
Heat 1 tablespoon oil in a 12-inch skillet. Heat over medium-high heat. Lightly dredge both sides of 8 cakes in bread crumbs and add to skillet. Press lightly with a spatula and cook for 1 to 2 minutes per side or until golden brown. Transfer to a shallow baking pan. Repeat with remaining cakes, adding more oil, if necessary. Top each cake with a slice of butter and bake for 5 minutes. Sprinkle with paprika and serve with lemon wedges.
From the Test KitchennLook for refrigerated tubs or cans of pasteurized crabmeat. Matt and Ted recommend using a mixture of lump and claw meat.
Nutrition Facts (Classic Crab Cakes)ner serving: 128 kcal cal., 9 g fat (3 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 74 mg chol., 314 mg sodium, 3 g carb., 0 g fiber, 0 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet