Raye's Mustard

Delight your family or guests with this mouth-watering crab cake recipe!


  • 1 lb fresh crabmeat (2-8 oz containers)
  • 1 red pepper, chopped fine
  • 1/2 Vidalia or sweet onion, chopped fine
  • 1/2 C mayonnaise
  • 1/4 C sour cream
  • 1/4 C lemon juice and zest/rind gratings
  • 2 T Raye’s Old World Gourmet Mustard
  • 1 T Old Bay Seasoning
  • 1/2 T Worcestershire sauce
  • 4 drops Tabasco


1/2 C Panko, Japanese style bread crumbs Saute red pepper and onions in olive oil until slightly brown and onions are translucent. Set aside to cool. Put crabmeat in a large mixing bowl and set aside. In small bowl combine mayonnaise, sour cream, lemon juice and lemon zest, mustard, Old Bay Seasoning, Worcestershire sauce and Tabasco. Mix well. Add red pepper and onions and mix together. Sprinkle the bread crumbs over the crabmeat and pour the mayonnaise mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the mixture into mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. The cakes should be as loose as possible, yet still hold their shape. Saute in olive oil, butter, or a combination of both until browned on both sides, turning only once. Serve hot with Raye’s Lemon Pepper Mustard. This recipe makes eight to nine cakes.

Thanks to Sue Wilmot, Maine for the submission! 

Raye's Featured on Martha Stewart's "Martha's Finds"

 Featured on Martha's Finds: "One of Martha's favorite local businesses, Raye's Mustard Mill offers gourmet mustard that is cold ground and barrel aged the old-fashioned way." See the video

Yankee Magazine

November/December 2013 issue - “Editor’s Choice Food Awards” winner. Raye’s Mustard has been chosen as one of 30 brands across New England, the best within a number of food categories....

Yankee Magazine

November 6, 2013, Newsletter #24 - 2013 Holiday Food Guide Honors Maine's Finest Condiments.