Title: Cajun style crab cakes
 Categories: , appetizer, Spreads and
      Yield: 36 Servings
 
      2 c  Crab meat
      3    Green onions; thinly sliced
      2    Eggs; beaten
      1 tb Worcestershire sauce
      1 ts Hot sauce
      1 tb Cajun seasoning
      4 tb Mayonnaise
      1 c  Fine fresh bread crumbs;
           -(plus extra for coating)
           Olive oil for cooking
 
  In a large bowl combine all the ingredients except the crab meat and
  mix well. Add the crab and continue mixing gently, trying not to
  break the crab meat up too badly. Cover with plastic wrap and let
  rest in the refrigerator for about one hour. In a large heavy skillet
  heat about 1/4 inch of olive oil over moderate heat. Make a half
  dollar sized patty of the rab mixture approximately 1/2 inch thick
  and coat it evenly on all sides with the bread crumbs. Saute on both
  sides until golden brown, being careful not to let it burn. Remove
  and set aside on paper towels. Continue until all the crab mixture is
  used. Makes approximately 36 cakes. Serve hot or cold with hot sauce,
  lemon wedges, tartar sauce or red cocktail sauce.
  
  NOTES :      If using as a main course this will serve about 6 people
  with 2 large cakes per serving. I prefer to eat these cold as
  appetizers. I use a habanero type hot sauce. Recipe