INGREDIENTS
1 lb
Lump crab meat, fresh
1 tbsp
Parsley, fresh
1
Shallot
1
Egg
1 tbsp
Capers
2 tsp
Dijon mustard
1 tbsp
Horseradish, prepared
1 tbsp
Lemon juice
5/8 cup
Mayonnaise
1 tsp
Mustard
1 tbsp
Sriracha
1/2 tsp
Worcestershire sauce
1/2 tbsp
Old bay seasoning
1/4 tsp
Salt
1 tbsp
Apple cider vinegar
1 tbsp
Canola oil
1/2 cup
Saltine crackers
1 tbsp
Butter