Crab Cakes

By kbartell

Ingredients

• 2 14 oz cans lump crabmeat
• 1 heaping tbsp dijon mustard
• 1 heaping tbsp mayonnaise
• 1 heaping tbsp horseradish sauce
• 2 eggs
• 2/3 cup chopped fresh parsley
• 1/2 sleeve ritz crackers, crushed
• salt and pepper

Preparation

Step 1

Combine all ingredients. Form into balls. Chill. Saute in olive oil until brown on both sides.