Crab Cakes

I'm always excited to share this recipe . . . oooh, it's good!

½ cup light sour cream (horseradish sauce)
¼ cup light mayonnaise
3 tablespoons horseradish (from a jar, drained)
1 pound crab meat or canned, drained
1/4 cup light mayonnaise
1 cup bread crumbs
3 scallions, chopped (include green tops)
1 large spring parsley, chopped fine
salt & pepper to taste
2 tablespoons olive oil

In a small bowl, mix sour cream, mayonnaise and horseradish, cover and chill.

In a large bowl mix the remaining ingredients.

Shape into patties.

Heat olive oil and fry cakes until golden brown, about 2 minutes.

Drain on paper towels.

Serve with chilled horseradish sauce or caper sauce . . .

Caper Sauce:
1 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice
½ cup capers, drained and chopped
½ cup parsley, chopped
½ cup chives, chopped

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