Yield: About 12 cakes

For the cakes:

3 cups cooked, picked and chopped crab meat

2 cups fine bread crumbs (plus additional for adjusting and cooking)

½ cup fine diced yellow onion

½ cup fine diced celery

½ cup fine diced red bell pepper

¼ cup fine sliced green onion

1 cup mayonnaise

2 eggs

1 tsp. dried dill weed

1 tsp. paprika

1 tsp. Coleman’s mustard

½ tsp. fresh nutmeg

2 tsp. Dijon mustard

Canola Oil for cooking

Method: In a large mixing bowl thoroughly combine the crab and 2 cups of the bread crumbs then add and combine the fine diced vegetables. In another bowl whisk together the remaining ingredients (except the canola oil) then combine thoroughly with the crab mixture. Pack the batter down in the bowl, cover and refrigerate for 2 hours prior to forming into 2 ½ oz. cakes.

To cook the cakes: Heat a non stick skillet with 1 tsp. canola oil. Pack the cakes with fresh bread crumbs and brown on one side (about 90 seconds). Flip the cakes and finish in a 350 degree oven for 4 minutes.

For the Whole Grain Mustard Sauce:

1 cup Mayonnaise

½ tsp. nutmeg

2 tsp. very fine diced shallot

3 Tbs. whole grain mustard 2 tsp lemon zest

½ tsp ground black pepper

Method: Combine ingredients in a food processor until smooth.

For the Cucumber Salad:

1 large Cucumber (Scored with routing knife)

½ cup red bell pepper (very diced fine)

1 cup rice wine vinegar

½ cup water

1 tsp. sugar

1 tsp. kosher salt

1 tsp. sesame oil

¼ tsp. crushed red pepper flakes

Method: Using a mandolin process the cucumber in very fine slices. In a bowl combine all ingredients, cover and refrigerate for at least two hours prior to service