Begin by melting the unsalted butter in a skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until they are soft and translucent.
In a large mixing bowl, combine the sautéed onions with the chopped parsley, lump crab meat, and shredded crab meat. Gently fold in the fine dry bread crumbs, all-purpose flour, mayonnaise, Dijon mustard, egg, Worcestershire sauce, paprika powder, Old Bay seasoning, and a pinch of salt and pepper.
Using your hands, form the mixture into small patties, about the size of a golf ball and then flatten them slightly.
Heat a bit of oil in your skillet over medium heat. Once hot, carefully add the mini crab cakes to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
Once cooked, transfer the mini crab cakes to a serving platter. They can be served plain or with a delightful dipping sauce.
