A taste of the holidays: Jumbo lump crab cakes

Glide through the holiday season as a good guest and better hostess with our 31 days of appetizers. Choices range from ethnic items to dips to a drink to toast the day. Maybe one will become your favorite for future parties and holidays.

These tasty crab cakes will quickly disappear so be sure to make enough for everyone to enjoy.

JUMBO LUMP CRAB CAKES

Ingredients

16 ounces crab meat / use jumbo lump

3 eggs

1 teaspoon dried mustard

1 teaspoon crushed green peppercorns

2 teaspoons cumin, use seeds and grind them

2 teaspoon Old Bay Seasoning

Fresh Italian parsley, chopped

1/2 cup two day old dried bread, crushed for bread crumbs

Preparation

Mix all ingredients but keep crab meat as large as possible.

Form cakes into one inch patties.

Sauté in olive oil until golden brown on each side.

Add a touch of butter and toss in oven for a minute or two.

HORSERADISH SAUCE

Ingredients

1/4 cup sour cream

2 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1/2 cup prepared horseradish

Preparation

Combine all the ingredients and use for a dipping sauce for the crabcakes.

From Artichoke & Company, 1410 Rail Head Blvd., Naples, 239-263-6979 or www.ArtichokeAndCompanyInc.com