| This recipe is liked by 0 person(s). |
CRAB - Crab Cakes with Horseradish Cream
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| FOOD&WINE Crab Cakes with Horseradish Cream 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. | |
| 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 scallions including green tops, chopped | |
| 1/4 cup | chopped fresh parsley |
| Pinch | cayenne |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | fresh-ground black pepper |
| 3 tablespoons | cooking oil |
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.
NOTES 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.
SUGGESTED PAIRING
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.
FROM THE BEST CRAB CAKES RECIPES, RECIPE OF THE DAY: AUGUST 2009
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe