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.
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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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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