Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side. Serve hot, with Key Lime Mustard Sauce. Carefully place the breaded crab cakes in the hot oil and cook until golden brown. Serve with sauce. In a large skillet, heat the butter and oil over medium-high heat. Mix the Creole mustard sauce ingredients together and serve along with the crab cakes. https://www.latimes.com/recipe/crab-cakes-with-mustard-sauce Combine all ingredients, mix well and chill. While crab cakes are in the fridge, prepare sauce. Turn and cook the other side.
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