4 green onions, chopped
1/3 cup mayonnaise
1 large egg, beaten
1 to 2 tsp. capers
1 tsp. Cajun seasoning
1 tsp. Dijon mustard
1 lb. fresh lump crabmeat, drained
1 1/2 cups soft bread crumbs
1 tbsp. butter, divided
1 tbsp. olive oil, divided

Stir together first 6 ingredients and gently fold in crabmeat and bread crumbs. Shape into 10 patties.

Heat 1/2 tablespoon butter and 1/2 tablespoon oil in large nonstick skillet on medium heat. Cook part of crab cakes 4 minutes on each side until brown. Drain on paper towel. Repeat with remaining butter and oil for rest of crab cakes.