RH Staff

FULTON'S CRAB HOUSE/MICHAEL LOWRY PHOTOGRAPHY

From: Chef Frank Walason, Fulton's Crab House, Lake Buena Vista, Fla.

Yield: 12 servings.

CRAB CAKES:
21/2 lbs. Dungeness Crab meat
11/8 cups unsalted soda crackers
1/8 cup Dijon mustard
1/2 tsp. Old Bay Seasoning
1/8 cup mayonnaise
1 egg
3 Tbsp. melted butter
6 lemon wedges

MUSTARD SAUCE:
1 Tbsp. Coleman's dry mustard
2 Tbsp. fresh lime juice
1 cup mayonnaise
11/4 cups sour cream
1 tsp. TabascoÆ brand pepper sauce
2 tsp. Dijon mustard pinch of white pepper

For crab cakes: In a small bowl, mix egg, mayonnaise, Old Bay and mustard. Refrigerate. Lightly squeeze excess water from crab meat and put in large bowl. Add cracker crumbs to egg and mayonnaise mixture and mix well. Add mixture to crab and fold gently. Divide mixture into twelve 1"-thick cakes. Preheat oven to 425°F. Place cakes on buttered baking sheet and drizzle a few drops of butter over each cake. Bake until golden brown, approximately 15-20 minutes. Serve with mustard sauce and lemon wedge.

Combine all ingredients in a stainless steel bowl and whip until smooth. Refrigerate until ready to serve.