CRAB CAKE SAUCE HORSERADISH RECIPES

Steps:

• In a medium mixing bowl combine the crabmeat, bread crumbs, green onion, sweet pepper, mayonnaise or salad dressing, egg white, mustard, lemon or lime peel, and black pepper. Mix well. (If mixture seems dry, stir in 1 tablespoon milk.)
• Gently shape mixture into 18 small patties. Spray a shallow baking pan with nonstick coating. Place patties in pan. Bake in a 350 degree F oven about 15 minutes or until the patties are a light golden brown.
• Meanwhile, in a small bowl stir together yogurt, mayonnaise, green onion, horseradish, and parsley. Pass sauce with hot crab cakes. Makes 9 appetizer servings.

Steps:

• In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
• In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
• In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.