SAUCE:

In small bowl mix: 1/4 c. catsup 1/4 c. minced parsley 1 tbsp. horseradish 2 tsp. white vinegar 1 tsp. grated lemon peel 1 tsp. hot pepper sauce

Cover and refrigerate until ready to use.

CRAB CAKES:

1 (16 oz.) container of lump crabmeat
1/2 small onion
1 lg. celery stalk
1/2 sm. red pepper
butter
1 tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
1/2 c. milk
1/2 c. dried bread crumbs
1 tbsp. lemon juice

Grate onion; mince celery and red pepper. In 3 quart saucepan heat 1/4 stick of butter, add onion, celery and red pepper and cook until vegetables are tender. Stir in flour, mustard and salt; cook 1 minute stirring frequently. Gradually stir in milk, cook stirring constantly until mixture thickens. Remove pan from heat, stir in crabmeat, bread crumbs and lemon juice.

Heat three tablespoons of butter in 12 inch skillet. Spoon 8 mounds of crabmeat mixture; press into cakes. Cook until browned on both sides and heated through (about 10 minutes). Serve with sauce.