CRAB CAKES WITH HORSERADISH CREAM RECIPES
CRAB CAKES WITH HORSERADISH CREAM RECIPE | MYRECIPES
Provided by MyRecipes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
CRAB CAKES WITH HORSERADISH CREAM - CRAB CAKES HORSERADISH ...
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.
Provided by DELISH.COM
Categories dinner party appetizers dinner lunch main dish
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 4
Number Of Ingredients 11
Steps:
- 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.
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- In a small bowl, whisk together the sour cream, 1 cup of the mayonnaise, and the horseradish dip mix. Refrigerate for a few hours. In a large bowl, combine the crabmeat, 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 olive 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 dip.
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