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Crab Cakes with Horseradish Cream

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Source: Quick from Scratch - Fish

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 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.

RECIPE 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 pepper

1/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

3 tablespoons cooking oil

Crab Cakes with Horseradish Cream Recipe at Cooking.com

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

588

Fat. Total:

41g

Fiber:

Carbohydrates, Total:

27g

Sodium:

999mg

% Cal. from Fat:

63%

Cholesterol:

109mg

Protein:

30g

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