Crab Cakes With Creole Mustard Sauce

Combine mayonnaise, the egg yolks, dry mustard, tarragon, Worcestershire, crab boil seasoning, red pepper sauce, salt, and black pepper in large bowl. Fold in crab meat.

Divide and spread bread crumbs evenly on 2 large cookie sheets. Drop crab mixture by tablespoonfuls on crumbs. Shape into small cakes and roll in crumbs to coat evenly. Cover and refrigerate for 1 hour.

For Creole Mustard Sauce: Combine mayonnaise, the jalapeno, red bell pepper, Dijon mustard, and chives in a medium bowl.

Heat oil over medium heat in 12-inch skillet. Cook crab cakes in 3 batches about 2 to 3 minutes per side or until golden. Drain on paper towels.

Serve warm with Creole Mustard Sauce.

Make-Ahead Tip: Prepare crab cakes. Cool. Cover and refrigerate up to 24 hours. Reheat on cookie sheets in 375 degrees F oven 15 minutes. Prepare Creole Mustard Sauce. Cover and refrigerate up to 24 hours.