This is a recipe for a tangy and spicy sauce that is great used on tuna steak and grilled shrimp.
A straightforward gratin dish that goes a long way as an entree to a dinner party. You can change the crab for fish or any other seafood if desired.
This is similar to the traditional creamed horseradish sauce that you used to get with the Sunday Beef roast. This is smoother in appearance and really brings out the flavour of the beef.