This was posted in the Compuserve Cooks' Forum today and it sounded so delicious that I checked my pantry and fridge and found I had most of the ingredients. The substitutions I made are mentioned in the recipe, which was listed as an appetizer, in which case you would make fewer than the six cakes I made.

2 beaten eggs
1 cup + 3 Tbsp Daisy Brand Sour Cream (used Breakstone's Reduced Fat) [1/3 cup for cakes, cup for sauce]
2 tablespoons chopped red pepper (didn't have - used Mt. Olive jarred roasted red pepper)
2 tablespoons chopped green onion
4 teaspoons chopped parsley
5 dashes hot sauce (used Cholula brand)
2/3 cup crushed Caesar croutons (would you believe I had these in the house? - Marie Callender brand)
1 tablespoon lemon juice
6 ounces drained lump crab meat
1/2 cup cooked, chopped shrimp
1/2 cup bread crumbs (used 4C seasoned)
2 tablespoons oil or butter
Sauce:
2 tablespoons horseradish
2 tablespoons ketchup
(+ remaining 1 cup of sour cream)

Beat eggs. Add 3 tablespoons sour cream, chopped red pepper, chopped green onion, 1 tablespoon parsley, dash of hot sauce, croutons and lemon juice. Add crab and shrimp. Form mixture into cakes. Dip each side into breadcrumbs. (My mix was not dry enough to form into cakes so I added a bit more breadcrumbs)

Heat oil or butter and fry each cake until golden (approximately 5 minutes per side). Garnish with lemon slices and parsley.

To make sauce, thoroughly combine 1 cup sour cream, 3-4 drops hot sauce, horseradish, ketchup and 1 teaspoon parsley. Serve on top of cakes.

Serves: 6-8
Prep Time: 15 Minutes
Time To Table: 40 Minutes

Courtesy of Daisy Brand