hot oil over medium-high heat 8 to 10 minutes or until tender.
Stir in mustard and next 4 ingredients.
Add breadcrumbs, and saute 1 minute.
Credit:Iain Bagwell
Transfer mixture to a large bowl.
Fold eggs into breadcrumb mixture until blended.
Gently stir in crabmeat and green onions.
Shape into 12 (3-inch) crab cakes (about 1/3 cup each).
Cover and chill 30 to 40 minutes.
butter with 2 Tbsp.
oil in a large nonstick skillet over medium heat.
Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned.
Remove from skillet, and keep warm in a 200 oven.
Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch.
Serve with Lemon Butter.
