Soak the bread in the oil and milk. Mix the rest of the seasoning ingredients, including the horseradish, and then stir in the crabmeat, the soaked breadcrumbs and the beaten egg yolks. Mix thoroughly. Whisk the egg whites to firm peaks, and fold into the crab mixture.
Form into 6 or 12 cakes, and fry in the oil or butter until golden brown. Serve with wedges of lime or lemon, and garnish with deep-fried parsley. A homemade tomato sauce makes a nice accompaniment, as does a horseradish cream, together with watercress, rocket or mizuna, or a mixture of all three.
© 2000 Frances Bissell. All rights reserved.