Crab Cakes

2 1/2 cups crab meat
1/4 cup lime juice
1/2 cup finely chopped green onion
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped mild green chili
1/2 cup Homemade Mayonnaise
1/2 teaspoon crushed red pepper flakes
1 tablespoon Dijon mustard
1 cup bread crumbs
1/4 cup pure olive oil
2 tablespoons unsalted butter

1. Put the crab meat into a mixing bowl and drizzle strained lime or lemon juice over it. Add onion, cilantro or parsley, and chopped chili, and mix lightly with a fork. Mix mayonnaise, pepper flakes, and mustard together, then add to crab and mix with fork. Add 1/2 cup bread crumbs, mix, and see if it can hold in a bundle. If not, add more, 1 tablespoon at a time, until it holds. Form into 8 cakes, approximately 3" in diameter and 3/4" thick. Cover with plastic wrap and refrigerate for 30 minutes (chilling is essential or they will fall apart).

2. Heat butter and oil in a heavy skillet over medium high heat. Dredge cakes in remaining bread crumbs and fry until crisp and golden brown on the bottom (3 - 5 minutes). Turn carefully and brown on the other side. Serve immediately.