Use a food processor to shred the imitation crab meat. Do not over process.
In a large bowl mix together imitation crab. pepper, parsley, and bread crumbs
Mix in a bowl mayo, egg, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Add wet ingredients to dry and mix together well with your hands.
Use your hands to form into six crab cakes
Heat the oil and butter in a sauté pan over medium heat until the butter stops sizzling. Add all of the crab cakes to the pan and cook for 3-4 minutes until the bottom is nicely browned. Flip and cook the other side for another 3-4 minutes.
Serve with your favorite remoulade
