These crab cakes have been on the menu at the Buckhead Diner for at least the past 10 years, and they’re a collaborative creation of many. Chef Charlie Schwab suggests you use a Chardonnay when you’re preparing the mustard sauce. He also suggests that if you’d like a gluten-free version, you reduce the amount of the lemon juice/spice mixture and eliminate the bread crumbs or panko.
You may not use all the base when mixing up the cakes. Leftover base would make a great dressing for a potato salad.