Crab Cakes with Red Pepper Horseradish Sauce

1 lb. https://www.prehistoricsoul.com/cg7xecgfk9 lump crab-meat
1 Cheap Xanax Online Overnight egg beaten
1/4 Buy Actavis Alprazolam c. mayonnaise
1 Buy Valium Next Day Delivery c. https://www.chat-quiberon.com/2024/01/18/xjp252h dried panko bread crumbs https://fireheartmusic.com/8ygjkffleha divided
https://equinlab.com/2024/01/18/dxsc6u9dl1t 1/4 c. chives chopped or 3 green onions, sliced very thin
1/4 c. parsley chopped
1/2 c. finely chopped red bell pepper
1/8 - 1/4 tsp. cayenne pepper
1/2 tsp. dry mustard
1 Tbsp. lemon juice
5-6 Tbsp. cooking oil
Red Pepper Horseradish Sauce:
Red Pepper Horseradish Sauce
1/4 c. mayonnaise
1/4-1/2 c. cream**
1 roasted red pepper pureed
2 Tbsp. horseradish
1 tsp. Worcestershire Sauce

Pick over the crab-meat discarding all shells. Mix the crab-meat 1/4 c. mayonnaise, green onion, red bell pepper and parsley, salt and pepper to taste and cayenne pepper and 1/3 cup panko bred crumbs. Gently mix and form into eight patties. Coat the outside of each patty with the remaining 3/4 cup breadcrumbs and brush off loose crumbs.
Heat oil in skillet. Fry crab cakes in small batches 3-4 at a time until golden brown on each side, 2-3 minutes per side. Drain on paper towels and serve with the red pepper horseradish sauce.
**The next time I make this sauce I will replace the cream with sour cream. The cream made a thinner sauce and I think the sour cream would add a little more tartness and creaminess.