CITRUS HORSERADISH CRAB CAKES
INGREDIENTS: ONE JAR OF 8 OUNCE LUMP CRAB, 1 SHALLOT & CELERY CHOPPED SMALL, 1 TBS MAYO, WORCESTERSHIRE SAUCE, ORANGE ZEST AND HORSEY SAUCE, 1 TSP HORSERADISH, 1/2 TSP DIJON, LEMON ZEST, SALT, PEPPER AND RED CURRY PASTE, 1 EGG
PAN SEARING FLOUR & CANOLA OIL (1/4 CUP)
MIX EVERYTHING, ROLL INTO FLAT BALLS, DUST WITH FLOUR AND PUT IN THE FRIDGE FOR AT LEAST AN HOUR TO SET UP
FRY IN A PREHEATED SKILLET ON MEDIUM. FRY FLOURED SIDE FIRST UNTIL GOLDEN BROWN, DUST OTHER SIDE AND BROWN. ROUGHLY 5 MINUTES PER SIDE!
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