Maryland Crab Cakes - cooking recipe

Ingredients

2 lbs fresh lump crabmeat
1/2 cup minced green onion
1/2 cup minced red bell pepper
1 tablespoon olive oil
1/2 cup Italian seasoned breadcrumbs
1 large egg, lightly beaten
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Old Bay Seasoning
1/2 teaspoon fresh ground black pepper
1 dash Worcestershire sauce
2 tablespoons butter

Preparation

RInse drain, and flake crabmeat, being careful not to break up lumps, remove any bits of shell.
Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in crabmeat. Shape mixture into 36 (1 1/2\") patties, about 1 1/2 tablespoons each. Place on an aluminum foil-lined baking sheet; cover and chill 2-8 hours. Can make up to one week in advance and freeze on a parchment paper-lined cookie sheet. Thaw overnight.
Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3-4 minutes per side, or until golden. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.