Shelly's Recipe

CRAB CAKES WITH SPICY MUSTARD SAUCE

Category: Fish and Seafood

For Crab Cakes:
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (I used Saltines)
3 green onions (green and white parts), finely chopped
1/4 cup finely chopped bell pepper
1/4 cup low-fat mayonnaise (I used Hellman's Olive Oil Mayonnaise)
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1/2 teaspoon salt
Dash cayenne pepper
A couple of dashes of hot sauce
Flour, for dusting
1/2 cup peanut oil
Spicy Mustard Sauce, for dipping

For Spicy Mustard Sauce:
1/3 cup low-fat mayonnaise (Hellman's Olive Oil Mayonnaise)
1 tablespoon (or more to taste) Lusty Monk Spicy Mustard (or any other spicy, whole-grain mustard)
1/2 lemon, juiced
A few dashes of hot sauce

For Crab Cakes:
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Refrigerate for several hours before frying.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

For Spicy Mustard Sauce:
Combine all ingredients together in a small bowl with a whisk, until blended thoroughly. Serve with Crab Cakes. Yield: 6 Crab Cakes