Dungeness Crab Cakes
With Fulton's Mustard Sauce

Serves 6

2 1/2 lbs. Dungeness crabmeat
1 1/8 cup oyster cracker crumbs
1 tsp. Old Bay Seasoning
1/8 cup mayonnaise
1/8 cup hickory-smoked mustard
1 egg
3 Tbs. butter, melted
3 lemons, cut in halves for garnish.

Fulton's Mustard Sauce

1 Tb. Coleman's dry mustard
Juice of 1 lime
1 cup mayonnaise
1 1/4 cups sour cream
3/4 tsp. Tabasco sauce
1/3 Tb. Dijon mustard
Pinch of white pepper

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