You can make make the mix ahead of time, and patty up and freeze. Can even cook half way then, heat up in the oven. Add pickled jalapenos for some extra kick, delicious!

Mini crab cakes 
make 20 mini cakes

Ingredients:
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, Tabasco works fine
1 pound lump crab meat, liquid gently squeezed out, picked over for shells.
¾ cup panko or other bread crumbs
Lemon wedges, for serving

Directions:
In small bowl, whisk mayonnaise, egg, mustard, Worcestershire sauce and hot sauce mix well.
Then add crab and bread crumbs, gently mix well, and refrigerate for at least 1 hour.
Portion crab mixture into 20 small patties. 
Heat non-stick large skillet on medium high heat with 1 tablespoon oil and cook crab cakes until deeply golden and heated through, about 3 minutes each side. 
Place cooked crab cakes on platter and serve with lemon wedges.