Crabcakes with Mustard Sauce

I didn't have fresh crab for this so I opted
to simply make these with store bought cakes.


Ingedients:
8 Crabcakes (thawed if frozen)
1/4 c. cannola oil

For the Sauce:
1 tablespoon Coleman’s dry mustard
1 cup mayonnaise
2 teaspoons worcestershire sauce
1 teaspoon steak sauce
1/4 cup heavy cream
salt to taste

Directions:
For the sauce:
Place mustard in small bowl.
Mix in the mayonnaise, worcestershire sauce,
steak sauce, cream and a pinch of salt.
Mix until well blended.
Chill sauce until serving.

For the crabcakes:
Heat some oil in a large heavy
saute pan over medium heat.
Working in batches add two to four
crabcakes to pan depending
on the size of your pan.
Cook crabcakes until golden brown.
Turn crabcakes over and repeat.
You might have to add more oil.
Once both sides are golden brown
and heated through remove from pan
and drain on paper towels.
Add next batch and repeat.
Serve hot, with a driizle of
sauce on top or serve the sauce
on the side for dipping.