1 lb. crab meat
1 egg
1/3 jar Dijon mustard
1 tsp. Old Bay
1 tsp. Worcestershire sauce
1/3 c. mayonnaise
3/4 c. bread crumbs
2 tbsp. butter
1 tsp. peanut oil

Mix first six ingredients together with 4 tablespoons bread crumbs. Blend gently to avoid breaking crab meat lumps. Place in refrigerator for 1 hour. Divide mixture into 4 portions and pat into shape. Dip cakes in remaining bread crumbs. Melt 2 tablespoons butter with 1 tablespoon peanut oil in skillet over low heat. Increase heat to medium high and saute crab cakes until both sides are golden.