Crab Cakes with Mustard Sauce

Who would have imagined that mustard could spice up crab and do it so elegantly? Serve the crab cakes with homemade french fries and cole slaw.

Ingredients

 For the Crab Cakes:

• 1 cup mayonnaise

• 2 tablespoons lemon juice

• 1 teaspoon ground ginger

• 4 teaspoons Old Bay seasoning

• 1/4 cup chopped fresh parsley

• 4 cups fresh lump crabmeat

• 1/4 cup crushed oyster crackers

• Dry bread crumbs (for dredging)

• Vegetable oil (for cooking)

For the Sauce:

• 1/2 cup mayonnaise

• 1/4 cup Colman’s prepared mustard

• 4 teaspoons fresh lemon juice

Instructions

For the Crab Cakes:

Whisk together the mayonnaise, lemon juice, ginger, Old Bay seasoning, and parsley in a bowl. Stir in the crabmeat and crushed oyster crackers, mixing all ingredients thoroughly. Cover with plastic wrap and refrigerate for 30 minutes.

Form the crab mixture into patties, using about 1/2 cup for each crab cake. Dredge the crab cakes in bread crumbs and set aside on wax paper. Pour enough vegetable oil into a heavy frying pan to cover the bottom by about 1/8 inch. Heat until the oil is hot, then fry the crab cakes in batches (being careful not to crowd them in the pan), for 2 to 3 minutes on each side, or until the crust is golden. Add more oil if needed.

Drain the crab cakes on paper towels, and keep them warm until serving time.

For the Sauce:

Whisk together the mayonnaise, mustard, and lemon juice.

Serve the crab cakes warm, accompanied by the sauce.