Crab Cakes with Horseradish Cream

Name: Crab Cakes with Horseradish Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch cayenne; 3 Tbsps cooking oil; 237 milliliters dry bread crumbs; 59 milliliters chopped fresh parsley; 0 teaspoons fresh-ground black pepper; 2 Tbsps drained bottled horseradish; 454 grams lump crabmeat, picked free of shell; 118 milliliters mayonnaise; 0 teaspoons salt; 3 scallions including green tops, chopped; 118 milliliters sour cream

Crab Cakes with Horseradish Cream requires roughly 45 minutes from start to finish. This recipe covers 28% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 549 calories, 26g of protein, and 39g of fat per serving. This recipe serves 4. Only Head to the store and pick up bottled horseradish, cooking oil, cream, and a few other things to make it today. It is a good option if you're following a pescatarian diet.

Instructions

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

Ingredients you will need

Horseradish

Mayonnaise

Sour Cream

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Breadcrumbs

Mayonnaise

Green Onions

Crab

Ground Cayenne Pepper

Parsley

Pepper

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with the horseradish cream.

Ingredients you will need

Horseradish Sauce

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.

Ingredients you will need

Crabmeat

Fish

Cod

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.

Ingredients you will need

Chardonnay

Fruit

Crab

Wine

Equipment

Ingredients

Servings:

1pinch

Pinch cayenne 3Tbsps

cooking oil 237milliliters

dry bread crumbs 59milliliters

chopped fresh parsley 0teaspoons

fresh-ground black pepper 2Tbsps

drained bottled horseradish 454grams

lump crabmeat, picked free of shell 118milliliters

mayonnaise 0teaspoons

salt 3

scallions including green tops, chopped 118milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.