Sally's Recipe Of The Week: Crab Cakes With Horseradish Sauce


Here is what you need for the Crab Cakes:

1/3 cup mayonnaise

1 large egg, beaten

1 TBS Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay Seasoning

1/2 tsp hot sauce (optional)

1 lb. jumbo lump crabmeat, picked over for shells

3/4 cup panko bread crumbs (or crushed saltines)

2 TBS chopped parsley

Kosher salt and pepper

Arugula

lemon and olive oil

Canola oil, for frying

Lemon wedges, for serving

Here’s what you need to do:

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, Old Bay and hot sauce, and season with salt and pepper.

Then in a medium bowl, stir together crab meat, panko, and parsley. With a spatula gently fold in mayo mixture, then form into 8 patties.

Place the patties in the fridge to firm up, and hour.

In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

Toss the arugula with some lemon juice or vinegar and olive oil seasoned with a little salt and pepper.Place crab cakes on top. Serve with lemon and sauce.

Here’s what you need for the horseradish sauce:

1/2 cup mayonnaise

1TBS prepared horseradish

1 TBS Sriracha

1 TBS capers

1 TBS apple cider vinegar

1 tsp lemon juice

2 tsp Dijon mustard

1 shallot or half a small onion chopped

Put all of the ingredients to a food processor or blender and combine until smooth. Taste and season with salt and pepper if needed. Refrigerate until serving.

Photo:; Getty Images