MINI CRABCAKES WITH
SPICY HORSERADISH SAUCE
| MINI CRABCAKES |
SPICY HORSERADISH SAUCE |
| 1 can Lump Crabmeat |
1 ½ cups mayonnaise |
| 1 diced green bell pepper |
2 tbsp prepared horseradish |
| 1 diced red bell pepper |
1 tsp lemon juice |
| 1 small onion, diced |
Lemon zest |
| 4-5 slices of bread |
Pinch of salt/pepper |
| 2 cups mayonnaise |
|
| Parsley |
|
Mini Crabcakes
First combine crabmeat, bell peppers and onion. Add mayonnaise and lightly mix. Fold in the bread crumbs and parsley, do not over mix.
Roll mixture into small balls and press with the palm of your hand to form patties.
Coat patties with remaining bread crumbs, can use store bought mixture at this time, and cover with plastic wrap and refrigerate for at least an hour.
Add a little butter and oil to a non stick sauté pan and sauté crab cakes gently for about 5 minutes on each side until slightly golden.
Spicy Horseradish Sauce
Combine all ingredients together and blend well.
Refrigerate and serve with crab cakes.