Mini Crab Cakes

These can be made ahead and sauteed just before serving at parties. From Bon Appetit

• Ready In: 30 mins
• Yields: 32 cakes

Ingredients

• 1⁄4 cup mayonnaise
• 2  tablespoons  chopped fresh Italian parsley
• 2  tablespoons Dijon mustard
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon  hot pepper sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1  lb lump crabmeat, patted dry
• 10  tablespoons  crushed round,  buttery crackers (like Ritz)
• 3⁄4 cup  crushed  cracker (like Ritz)
• 4  green onions, finely chopped
• 1  large egg, beaten
• 6  tablespoons olive oil

Directions

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. Roll cakes in crumbs to coat; arrange on baking sheet. Can be made 2 hours ahead. Cover and chill.
4. Preheat oven to 300 degrees.
5. Heat 3 tablespoons oil in large skillet over medium heat. Working in batches, fry crab cakes unti golden, adding more oil as needed to skillet, about 4 minutes per side. Transfer cakes to another baking sheet; place in oven to keep warm.
6. Arrange on platter. Garnish with parsley sprigs.