Spicy Crab Cakes With Key Lime Mustard Sauce

READY IN: 1hr 25mins




  • Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
  • 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.
  • While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
  • 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.
  • Serve with sauce.
  • Serve hot, with Key Lime Mustard Sauce.