Crab Cakes With Mustard Sauce from Fulton’s Crab House in Downtown Disney

In 1998, Orlando Sentinel readers loved this crab cake variation from Fulton’s Crab House at Downtown Disney (then known as Pleasure Island). Today, Fulton’s serves fresh seafood flown in daily from ports worldwide. Set in a riverboat replica on the waterfront, the restaurant features over 50 fresh seafood selections, as well as a variety of non-seafood specialties. For those, who like Disney trivia: the location was called Empress Lilly, when it opened in the mid ’70s as was named for Walt’s wife Lillian.

Fulton’s Crab Cakes With Mustard Sauce

Yield: 6 servings

Crab cakes:, 2 1/2 pounds Dungeness crabmeat

1 1/8 cups oyster cracker crumbs

1 teaspoon Old Bay Seasoning

1/8 cup mayonnaise

1/8 cup hickory-smoke flavored mustard

1 egg

3 tablespoons butter, melted

3 lemons, halved

Melted butter

Mustard sauce:

1 tablespoon Colman’s dry mustard

Juice of 1 lime

1 cup mayonnaise

1 1/4 cups sour cream

3/4 teaspoon Tabasco

1/3 tablespoon Dijon mustard

Pinch of white pepper

1. To make the crab cakes, heat oven to 425F. Squeeze excess liquid from crab and place in a mixing bowl. Toss with oyster cracker crumbs and Old Bay Seasoning. Combine 1/8 cup mayonnaise with hickory-smoke mustard and egg. Combine mayonnaise and crab mixtures. Divide into 12 (1-inch) thick patties. Place cakes on a buttered baking sheet and drizzle a few drops of butter over each. Bake until golden brown, about 15 to 20 minutes.
2. To make mustard sauce, dissolve dry mustard in lime juice. Mix remaining mayonnaise, sour cream, Tabasco, Dijon and white pepper with lime juice mixture.
3. Serve warm crab cakes with mustard sauce and lemon wedges.