Cappy’s Famous Crab Cakes

CRAB CAKES
1/8 Cup Chopped Celery
1/2 Cup Chopped Onions
1/4 Cup Chopped Green Pepper
1 Cup Corn
1 lb Fresh Maine Crab Meat
2 Tablespoons Chopped Fresh Parsley, to taste
4 Drops Deadly Pepper Sauce
2 Eggs, beaten
1/4 Cup Bread Crumbs
1 Cup Mayonaise
2 Tsp Portland Beer Mustard
1/2 Tsp Salt
1/2 Tsp Pepper
Mix all ingredients thoroughly
Form small cakes
Cover with more breadcrumbs to fully coat outside of cakes
Heat 4 Tblsp Olive Oil over medium-hight heat
Brown cakes evenly on both sides (about 2-3 minutes each)

MUSTARD FENNEL SAUCE
4 Tbsp Peppercorn Dijon Mustard
1/2 Tsp Cappy’s Dry Mustard Powder
3 Tbsp Sugar
2 Tbsp White Wine Vinegar
Whisk To Combine
Add 1/3 cup oil slowly & whisk to incorporate
Fold in Pinch of Fresh Fennel to taste