Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.
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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
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons cooking oil
How to Make It
In 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.
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.
A full-bodied white such as a Chardonnay from California will be delightful with the crab. Try to find one that isn't too oakyjust full of the taste of ripe fruit.
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