Spicy Crab Cakes With Key Lime Mustard Sauce

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).

• Ready In: 1 hr 25 mins
• Yields: 8 crab cakes

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

• 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.