Crab Cakes with Spicy Mustard Sauce

I love eating crab cakes in summer and they are always such a treat! You can get creative with your dipping sauce and change the flavor of the meal each time you make them. We made larger cakes for our main dish, but you can also make them into smaller, bite sized cakes for an appetizer.

Crab Cakes
1/4 cup mayonnaise (I used Olive Oil Mayo)
1/4 cup minced onion
1/3 cup chopped red pepper
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat
1 cup panko bread crumbs
2 tablespoons unsalted butter
1/4 cup olive oil
Lemon wedges, for serving

Mustard Sauce
2 Tbs olive oil
2 Tbs olive oil mayonnaise
2 Tbs reduced fat sour cream

2 tsp chopped fresh parsley

2 tsp Dijon mustard
1 tsp white wine vinegar
1/8 tsp ground red pepper

1. In a large bowl, combine the mayonnaise, onion, pepper, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the panko crumbs. Shape the mixture into 6 cakes about 1 inch thick. Coat the crab cakes with the remaining panko crumbs and transfer to a baking sheet lined with wax paper.
2. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add 2 of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
3. Mix ingredients for the mustard sauce in a small bowl. Serve on the side and dip as desired.