Spicy Crab Cakes With Key Lime Mustard Sauce - cooking recipe

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

Preparation

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.