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.
Quick From Scratch Fish & Shellfish
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I didn't make the sauce but the crabcakes were wonderful. Great recipe with asparagus and tropical fruit I did cut the recipe in half but used same amount of bread crumbs and mayo. Also mixed regular bread crumbs with panko on the outside of the cakes. Quick and tasty for a weeknight meal.
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