Spicy Crab Cakes With Key Lime Mustard Sauce

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 lb lump crabmeat
• 3/4 cup panko breadcrumbs
• 3 tablespoons all-purpose flour
• 1/4 cup mayonnaise
• 4 green onions, thinly sliced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 garlic cloves, finely minced
• 1 large egg, lightly beaten
• 2 teaspoons sriracha sauce
• salt and pepper
• 4 tablespoons unsalted butter
• 1/4 cup olive oil
• 1 cup mayonnaise
• 1 teaspoon sugar
• 2 tablespoons dijon mustard
• 2 tablespoons key lime juice
• 3 dashes tabasco sauce
• salt

Recipe

• 1 pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
• 2 in a large bowl, combine all of the ingredients except for the butter and olive oil. moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (they will flatten slightly during cooking.) place them on a baking sheet lined with wax paper. cover with plastic wrap and refrigerate for at least 1 hour.
• 3 while crab cakes are in the fridge, prepare sauce. combine all ingredients, mix well and chill.
• 4 in a large skillet, heat the butter and oil over medium-high heat. carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
• 5 serve with sauce.
• 6 serve hot, with key lime mustard sauce.