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

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.
3. Shape the crab mixture into eight patties.
4. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
5. In a large nonstick frying pan, heat the oil over moderate heat.
6. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes.
7. Turn and fry until golden brown on the other side, about 2 minutes longer.
8. Drain on paper towels.
9. 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.