Crab Cakes with Horseradish Sauce

By JAmero4702

Ingredients

• 1 egg
• 2 cans )8 oz each) pasteurized crab meat
• 1 cup plain dry bread crumbs
• 3/4 cup mayo, divided
• 1/4 cup minced fresh parsley
• 1 1/4 tsp mustard powder
• 1 1/4 tsp salt, divided
• 1 tsp dried tarragon
• 1 tsp grated lemon zest
• 1/4 tsp cayenne pepper
• 1/2 cup oil, preferably canola
• 1/4 cup scallions, finely chopped
• 2 Tbs prepared horseradish
• 1 Tbs lemon juice
• 1 tsp tabasco sauce

Preparation

Step 1

In bowl lightly beat egg. Stir in crab, bread crumbs, 1/4 cup mayo, parsley, mustard powder, 3/4 tsp salt, tarragon, zest and cayenne pepper until combined. Shape mixture into 16 (1/2 thick) patties. In non-stick skillet heat oil over high heat. Add crab cakes in 2 batches; cook turning once, until golden, 2-3 minutes per side. Drain on paper towels. For sauce, in a serving bowl combine remaining mayo with scallions, horseradish, juice, tabasco and remaining salt. Serve with the crab cakes.