CRAB CAKES WHAT COULD BE BETTER ENJOY DAN:

CRAB CAKES WITH LEMON-HORSERADISH by CHEF DAN:

Serves 8

INGREDIENTS:

2 pound lump crab

2 tablespoons olive oil

2 eggs

1/2-cup light mayonnaise

1/2-cup fresh parsley or cilantro plus springs for garnish

1//4cup lemon juice

3 tablespoons bottled white horseradish

1-1/2cups Panko (Japanese bread crumbs)

Coarse salt and freshly ground black pepper

DIRECTIONS:           

1.   In a large bowl, combine, eggs, mayonnaise, parsley or cilantro, lemon juice, and horseradish.

2.   Fold in crab and 1/2-cup Panko.

3.   Season with salt and pepper.

4.   Place remaining 1 cup crumbs to a plate.

5.   Form 16 cakes, using 1/2-cup crab mixture for each.

6.   Gently dredge cakes in crumbs, pressing to help adhere.

7.   In a skillet over medium-high heat, heat 1 tablespoons oil.

8.   Place 8 cakes in the skillet and cook until golden brown, about 4-6 minutes.

9.   Repeat with remaining tablespoon oil and cakes.

ENJOY DAN:                                            BON-APPETITE