Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Food & Wine January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.

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  • 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.

Source

Quick From Scratch Fish & Shellfish

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