Chef Juan's Crab Cakes
| 1 lb jumbo lump crab meat | 1/3 c parsley, chopped |
| 1/4 c mayonnaise | For breading: |
| 3 T horseradish | 2 eggs, beaten |
| 1 c panko breadcrumbs | 1 c panko |
| 1/2 c green onions, diced |
Combine all ingredients except breading and form into silver dollar-sized discs.
Dip formed discs into eggs, then bread crumbs to coat.
Pan fry in vegetable oil until golden brown.
Top with additional crab meat and Dijon Cream Sauce (to follow).
Dijon Cream Sauce
1 c heavy cream
1/4 c fish stock or water
3 T dijon mustard
3 T creole mustard
Combine all ingredients in small sauce pan.
Heat and reduce until sauce thickens to desired consistency.