Spicy Crab Cakes With Key Lime Mustard Sauce

Ingredients

• 1 lb lump crabmeat
• 3/4 cup panko
• 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

KEY LIME MUSTARD SAUCE INGREDIENTS

• 1 cup mayonnaise
• 1 teaspoon sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons key lime juice
• 3 dashes Tabasco sauce
• salt

Directions

1. 1

   Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.

2. 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. 3

   While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.

4. 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. 5

   Serve with sauce.

6. 6

   Serve hot, with Key Lime Mustard Sauce.