These delicious cakes will be so good you're going to be going back for seconds.
A quick note on the ingredients: I typically use Greek Yogurt in my crab cakes, but we were out. Instead I used a little Kefir, which added some moisture and a subtle, tangy flavor. The Toated Walnut Grapeseed Oil and Cognac & Pepper Mustard came from a recent visit to the Hop Kiln Winery in the Russian River Valley, CA. Beyond their wines, their tasting room offers a wide assortment of fab mustards and oils. Of course you can use any mustard and (unsaturated!) oil you have on hand.