Crab Cakes with Horseradish Cream

Crab Cakes with Horseradish Cream

Crab Cakes with Horseradish Cream

September 20, 2018
: 4 servings

By:

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 green onions including green tops, chopped
  • 1/4 cup chopped fresh parsley
  • Pinch cayenne
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons canola oil
Directions
  • Step 1 In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
  • Step 2 In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the green onions, parsley, cayenne, salt, and pepper.
  • Step 3 Shape the crab mixture into eight patties.
  • Step 4 Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
  • Step 5 In a large nonstick frying pan, heat the oil over moderate heat.
  • Step 6 Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes.
  • Step 7 Turn and fry until golden brown on the other side, about 2 minutes longer.
  • Step 8 Drain on paper towels.
  • Step 9 Serve with the horseradish cream.

Related Posts



Leave a Reply

Your email address will not be published. Required fields are marked *