In a mixing bowl, dissolve dry mustard in lime juice. Mix with remaining ingredients until well blended.Pre-heat 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 twelve 1-inch-thick cakes.
Place cakes on buttered baking sheet and drizzle a few drops of butter over each. Bake until golden brown, approximately 15 to 20 minutes. Serve with Fulton's mustard sauce and lemon halves