Spicy Crab Cakes with Shrimp

Serve on top of a crisp green salad for a first course, in your favorite crusty roll,inside a toasted pita with a tangy tartar sauce for a light meal, straight up as an appetizer or just make a meal out of them.

• Ready In: 21 mins
• Yields: 40 delish patties

Ingredients

• 1  stalk celery, finely diced
• 1⁄4 cup red onion, finely diced
• 1⁄4  red pepper, finely diced
• 1  teaspoon fresh parsley, chopped
• 1⁄4 cup  fresh horseradish
• 1⁄4 cup Dijon mustard
• 1 1⁄2 cups mayonnaise
• 1  fresh lime juice
• 1  teaspoon cayenne pepper
• 1 1⁄2 cups  breadcrumbs
• 4  eggs, lightly beaten
• 1  teaspoon salt
• 1  lb  cleaned shelled shrimp, chopped
• 3  lbs lump crabmeat
•  vegetable oil, to cover bottom of pan

Directions

1. Mix all but crabmeat and oil together till combined.
2. Gentle toss in crabmeat.
3. Don`t overmix.
4. Make 40 patties.
5. Heat pan with oil and fry turning to golden brown on both sides.
6. Brown in batches adding oil as needed.
7. Serve with a Horseradish Mayo or tartar sauce.
8. Just a tip so they stay togerther while frying- You make the patties then refrigerate them for an hour before frying. You can also roll them in Panko flakes or bread crumbs before frying.