Crab cakes with key lime mustard sauce Recipe - Los Angeles Times

Ingredients

• 1 pound lump crab meat
• 3 tablespoons chopped chives
• 1 ½ teaspoons chopped cilantro
• Pinch ground nutmeg
• Scant ½ teaspoon Old Bay seasoning
• ¼ cup crushed Ritz crackers
• ¼ cup mayonnaise
• Scant 1 tablespoon Dijon mustard
• 1 egg, beaten
• Salt and pepper
• Panko bread crumbs, for dredging
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons Key lime juice
• Clarified butter or canola oil
• ½ cup julienned carrot, from about 1 carrot
• ½ cup julienned leeks, from about 1 leek (white or light green only)
• ½ cup julienned red bell peppers, from about 1 pepper
• ½ cup julienned yellow peppers, from about 1 pepper
• 4 crab cakes
• Prepared Key lime mustard sauce