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Crab Cakes with Horseradish Cream Recipe
Source: Quick from Scratch - Fish
Serves 4
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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.
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.
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| RECIPE METHOD
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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.
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| Nutrition Facts |
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Serves 4
Facts per Serving
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| Calories: |
588 |
Fat, Total: |
41g |
Carbohydrates, Total: |
27g |
| Cholesterol: |
109mg |
Sodium: |
999mg |
Protein: |
30g |
| Fiber: |
3g |
% Cal. from Fat: |
63% |
% Cal. from Carbs: |
18% |
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