Spicy Crab Cakes With Shrimp

• 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

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.

celery, red onion, red pepper, fresh parsley, fresh horseradish, dijon mustard, mayonnaise, lime juice, cayenne pepper, breadcrumbs, eggs, salt, shrimp, lump crabmeat, vegetable oil

Taken from www.food.com/recipe/spicy-crab-cakes-with-shrimp-68552 (may not work)