Crab Cakes with Horseradish Cream

It’s nearly impossible to say no to crab cakes. Here’s a recipe that won’t make it any easier-simple crab-filled cakes with a creamy, peppery sauce.

Yields:

4

Ingredients

1/2
dash sour cream

1/2 c.
mayonnaise

2 tbsp.
drained bottled horseradish

1 lb.
lump crabmeat

1 c.
dry bread crumbs

3
scallions including green tops

1/4 c.
chopped fresh parsley

Pinch cayenne

1/4 tsp.
salt

1/4 tsp.
fresh-ground black pepper

3 tbsp.
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.
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.