RECIPENAME Crab Cakes with Horseradish Cream
COURSE_DISH Appetizers
CUISINE Mexican
MAININGREDIENT Crab
SERVES 06 Servings
TIME_HH_MM 00:30
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
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
- 1 pinch cayenne pepper
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.
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.
WINE RECOMMENDATION: 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.