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

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