Creole Crab Cake Bites - Tony Chachere's

Ingredients

• 1 pound lump crab meat
• 2 large eggs
• 2 ½ tablespoons mayonnaise
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tony Chachere’s Crab Boil Seasoning
• 1/4 cup onion, bell pepper, and celery mix (holy trinity), finely chopped
• 2 tablespoons parsley, finely chopped
• 1/4 teaspoon or more Tony Chachere’s Creole Seasoning
• 1/2 cup panko bread crumbs
• ¼ cup melted butter