Spicy Crab Cakes With Key Lime Mustard Sauce

dojemi's Note:

Who doesn't like crab cakes? I found this on another site and the photo looked so amazing I just had to save this recipe. Cooking time is approximately 10 minutes..........the extra 60 minutes is for the refrigeration time required (prior to frying).

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Yield: 8 crab ca ...

• 1 lb lump crabmeat
• ¾ cup panko
• 3 tablespoons all-purpose flour
• ¼ cup mayonnaise
• 4 green onions , thinly sliced
• ¼ 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
• ¼ 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. 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.