Crab Cakes with Creole Sauce

Creole Sauce

1/4 cupe horseradish
1/4 cup lemon juice
2 tbsp minced green onion
2 tbsp minced celery
2 tbsp green bell pepper
2 garlic cloves, pureed
1 tbsp minced fresh parsley
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup olive oil
hot pepper sauce
dried red pepper flakes

Crab Cakes

1 egg
3 tbsp whipping cream
1 tsp dry mustard
1/2 tsp salt
1/4 tsp cayenne pepper
2 dashes hot pepper sauce
freshly ground pepper
1 tbsp minced fresh parsley
1 lb crabmeat, flaked
1 1/2 tbsp flour

1/4 cup butter
lemon wedges
parsley sprigs

Method

1. For sauce, mix horseradish, lemon juice, green onion, cellery, green pepper, garlic cloves, fresh parsley, and salt and pepper in medium bowl. Whisk in oil in thin stream. Add hot pepper sauce and pepper flakes to taste.

2. For crab cakes, beat egg, whipping cream, dry mustard, salt, cayenne pepper, hot pepper sauce and freshly ground pepper in medium bowl, stir in parsley. Mix crabmeat and flour, then combine with egg mixture. Form into twelve 2 1/2 inch round cakes.

3. Heat butter in heavy large skillet over medium-high heat until light brown. Add crab cakes in batches (do not crowed) and cook until golden brown, about 4 minutes on each side. Drain on peper towels. Arrange on plates and garnish with lemon and parsley and serve. Pass sauce seperatly.