Crab Cakes with Cucumber Relish

Ingredients

• 2 tablespoons butter divided
• 18 servings cucumber relish 
• 1 tablespoon dijon mustard 
• 1  eggs lightly beaten
• 1 tablespoon parsley fresh chopped
• 0.7 cup italian-seasoned breadcrumbs 
• 1 tablespoon juice of lemon fresh
• 1 pound lump crab meat 
• 0.3 cup mayonnaise 
• 2 tablespoons olive oil divided
• 1 teaspoon seafood seasoning 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Combine egg and next 7 ingredients in a large bowl. Fold in crabmeat. Shape mixture into 18 (1 1/2-inch) cakes.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saut half of patties 1 to 2 minutes on each side until golden brown. Repeat with remaining butter, oil, and patties.
3. Serve with Cucumber Relish.