Spicy Crab Cakes With Key Lime Mustard Sauce

• 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

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.

lump crabmeat, panko breadcrumbs, allpurpose, mayonnaise, green onions, parsley, garlic, egg, sriracha sauce, salt, unsalted butter, olive oil, lime mustard sauce ingredients, mayonnaise, sugar, mustard, lime juice, tabasco sauce, salt

Taken from www.food.com/recipe/spicy-crab-cakes-with-key-lime-mustard-sauce-303034 (may not work)