CRAB CAKES

CRAB CAKES 

2 EGGS 

2 TABLESPOONS OF DJON MUSTARD 
1 TABLESPOON OF OLIVE OIL 
1 TABLESPOON OF MAYO 
2 TEASPOON OF LEMON JUICE 
1 TEASPOON OF OLD BAY 
1 TEASPOON OF WORCESTERSHIRE 
1 CUP OF PLAIN BREAD CRUMBS 
SALT + PEPPER 
1 CUP (8 OZ) OF WHITE CRAB MEAT, DRAINED 

Combine all ingredients except bread crumbs and crab meat. Once they are well-combined, add in bread crumbs and mix in. Then add the crab meat. Form patties and chill for 1 hour. 

Warm a skillet over medium-heat with 2 tablespoons of butter. Add crab cakes and cook on each side until golden brown (3-4 minutes on each side) let cool then serve. 

SPICY MUSTARD 
2 TABLESPOON OF MAYO 
2 TABLESPOON OF SOUR CREAM 
1 TEASPOON OF WHITE WINE VINEGAR 
2 TEASPOON DJON MUSTARD 
2 TEASPOON OF PARSLEY 
PINCH OF GROUND RED PEPPER

Mix all ingredients together then chill for 30 minutes before serving. Serving over or on the side of crab cakes.