Makes: 12 crab cakes
2 1/2 pounds Dungeness crabmeat
1 1/8 cups oyster cracker crumbs
1/8 cup hickory-smoked mustard
3 lemons, each cut in half
1/8 cup mayonnaise
1 teaspoon Old Bay seasoning
1 egg (each)
3 tablespoons butter, melted
Preheat oven to 425 degrees. Squeeze excess liquid from crab and place in mixing bowl. Toss with oyster cracker crumbs and Old Bay seasoning. In another bowl mix mayonnaise with mustard and egg, and then combine with the crab mixture until well blended. Divide mixture into 12 1" thick cakes. Place cakes on buttered baking sheets and drizzle a few drops of butter on each. Place in a preheated oven and back until golden brown, approximately 15 to 20 minutes. Garnish with lemon halves and serve with Fulton's Mustard Sauce.
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