Crab Cakes with Horseradish Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
1/4 teaspoon salt |
1/4 teaspoon fresh-ground black pepper |
3 tablespoons cooking oil |
Directions:
1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
2. 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.
3. 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.
4. Fish Alternatives: There's really no substitute for sweet fresh crabmeat-but for a completely different taste, you could use one pound of cod, cooked and flaked.
5. Wine Recommendation: A full-bodied white such as a chardonnay from California will be delightful with the crab. Try to find one that isn't too oaky-just full of the taste of ripe fruit.
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