Active Time
N/A
Total Time
N/A
Yield
Serves : 4

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. Slideshow: More Amazing Seafood Recipes

How to Make It

Step 1    

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

Step 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.

Step 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.

Chef's Notes

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.

You May Like