RECIPE

Crab Cakes with Horseradish Cream

  • Contributed by Quick From Scratch Fish & Shellfish
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

Ingredients

  • Ingredients
    1. 1/2 cup sour cream
    2. 1/2 cup mayonnaise
    3. 2 tablespoons drained bottled horseradish
    4. 1 pound lump crabmeat, picked free of shell
    5. 1 cup dry bread crumbs
    6. 3 scallions including green tops, chopped
    7. 1/4 cup chopped fresh parsley
    8. Pinch cayenne
    9. 1/4 teaspoon salt
    10. 1/4 teaspoon fresh-ground black pepper
    11. 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.

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.