This Crab Cake recipe comes from Brandy Shirley of the Palm Coast restaurant JT's Crab Shack, also published in the Coastal Angler Magazine
(1)lb back fin crabmeat
(pasteurized can ok-$9 at Lofton Creek Seafood)
1/2 cup cracker crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Gently combine all and shape into 6 cakes and saute in a little oil. Top with a little mixer of 4oz Dijon, 4oz mayonnaise, 2oz Sriracha hot chili sauce, 1 teaspoon crushed garlic and the juice of 1/2 a lemon, mixed together.
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