Recipes Crab Cakes with Horseradish Cream 4.0 (2,971) 1 Review 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 By Food & Wine Editors Updated on November 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Karen Mordechai Yield: 4 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 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. 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. Rate it Print