Crab Cakes with Horseradish Cream
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
July 2014
Gallery
Credit:
© Karen Mordechai
Recipe Summary test
Ingredients
Directions
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.
Suggested Pairing
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.