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Crab Cakes with Horseradish Cream

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Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons drained bottled horseradish
  • 1 pound lump crabmeat, picked free of shell
  • 1 cup dry bread crumbs
  • 3 scallions including green tops, chopped
  • 1/4 cup chopped fresh parsley
  • Pinch cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 tablespoons cooking oil

Details

Preparation

Step 1

n a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.


In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.


In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.


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