2) In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 mins. Shape into bite-sized crab cakes.
3) Heat the remaining butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 mins on each side, until browned. Drain on paper towels; keep them warm in a 140C/Gas mark 1 oven and serve hot.