1 lb. crabmeat
1 egg, beaten
1 1/2 tsp. Dijon mustard
Cayenne to taste
2 tbsp. scallions
2 tbsp. parsley
6 tbsp. mayonnaise
2 tbsp. lemon juice
1 1/2 c. bread crumbs
1/4 c. butter
1/4 c. vegetable oil

In large bowl, mix all ingredients except bread crumbs and fats. Pat into 12 small cakes. Spread crumbs on wax paper. Heat butter (oil) in frying pan. Coat the crab cakes with the bread crumbs. Cook in fat until crisp and brown 2 to 3 minutes on each side.