Yield: Yields about 1-1/4 cups.
This makes enough sauce for a double batch of crab cakes, or you can save the sauce and use it with poached shrimp, pan-fried oysters, or other seafood.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
My family loves this recipe - so fast and easy and freezes well. We usually go a little heavy on the horseradish and add a bit of cayenne too.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?