How To Make Mini Charleston Crab Cakes - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil, plus 1/4 cup, divided
• 1 small red onion, finely diced
• 1 small red bell pepper, finely diced
• 1/4 cup minced fresh flat-leaf parsley
• 1/4 tsp. Tabasco sauce
• 1/2 tsp. Worcestershire sauce
• 1 1/4 tsp. Old Bay seasoning
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 lb. lump crabmeat, drained and picked through to remove shells
• 1/2 cup plain dry breadcrumbs
• 1/2 cup mayonnaise
• 2 tsp. Dijon mustard
• 2 extra-large eggs, lightly beaten
• 4 Tbs. unsalted butter