Mini Crab Cakes

• 14 cup mayonnaise
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 12 teaspoon hot pepper sauce
• 12 teaspoon salt
• 14 teaspoon garlic powder
• 1 lb lump crabmeat, patted dry
• 10 tablespoons crushed round, buttery crackers (like Ritz)
• 34 cup crushed cracker (like Ritz)
• 4 green onions, finely chopped
• 1 large egg, beaten
• 6 tablespoons olive oil

1. Whisk mayonniase, chopped parsley, and next 5 ingredients in large bowl.Mix in crabmeat, 10 tablespoons cracker crumbs, green onions, and egg.
2. Shape mixture by rounded tablespoonfuls into 1/2" thick cakes.
3. Place remaining 3/4 cup cracker crumbs in shallow bowl.
4. Roll cakes in crumbs to coat; arrange on baking sheet.
5. Can be made 2 hours ahead.
6. Cover and chill.
7. Preheat oven to 300 degrees.
8. Heat 3 tablespoons oil in large skillet over medium heat.
9. Working in batches, fry crab cakes unti golden, adding more oil as needed to skillet, about 4 minutes per side.
10. Transfer cakes to another baking sheet; place in oven to keep warm.
11. Arrange on platter.
12. Garnish with parsley sprigs.

mayonnaise, fresh italian parsley, mustard, worcestershire sauce, hot pepper, salt, garlic, lump crabmeat, crushed round, crushed cracker, green onions, egg, olive oil

Taken from www.food.com/recipe/mini-crab-cakes-181073 (may not work)