Copycat Legal Sea Food Crab Cakes

Ingredients: 

1/3 cup mayo

1 tsp Dijon mustard

1.5 tsp dry mustard seasoning

2 tsp old bay seasoning

2 tsp Worcestershire sauce

1 large egg

heaping half cup of crushed oyster crackers

1 pound lump crabmeat

Directions: 

1. Combine the mayo, mustard, dry mustard, seafood rub and egg. Mix. 

2. Add the crushed oyster crackers and crab meat. Mix with a spoon. Some of the crab meat will naturally break up, that's fine. Be gentle. 

3. Refrigerate for 1 hour. 

4. Preheat oven to 425. 

5. Create 6 crab cakes by using a 1/2 cup measuring cup. Place directly on a parchment lined sheet tray. Just scoop the crab meat in the 1/2 cup measuring cup and place right on the tray, no need to form it or try and press it together. Be gentle. 

6. Bake for 15 min on the center rack. 

7. Move to the top rack and broil for 5 minutes or until browned on top. 

8. Serve right away with creole mustard sauce. 

Creole Mustard Sauce, combine all ingredients: 

1 cup mayo

2 TBSP stone ground mustard

1 tsp minced garlic (like from the tube)

4-6 dashes of hot sauce

1 tsp honey

1 tsp Worcestershire sauce

pinch of salt

pinch of old bay

1 tsp smoked paprika