In colander, squeeze out extra water from crab meat.

In med. bowl, whisk eggs. Add all ingredients except crab and oil. Mix well. Gently add in crab meat.

Form cakes using 2" diameter cookie cutter and firmly pressing in two generous tablespoons of crab mixture. Refrigerate at least one hour.

Alternately, press crab mixture in 12 -muffin pan and refrigerate for at least 1 hour. Flip pan onto waxed paper and tap release cakes.

Preheat oven to 375°F. Line baking sheet with parchment paper.

In skillet, heat oil. Cook cakes 2-3 min. on each side and transfer to baking sheet. Add oil as needed.

Heat in oven 6 min. to make sure cakes are warmed through the middle. Garnish with dill and serve with cocktail sauce.