Crab Cakes with Horseradish Cream

Ingredients

• 1 pinch cayenne 
• 3 tablespoons cooking oil 
• 1 cup bread crumbs dry
• 0.3 cup parsley fresh chopped
• 0.3 teaspoon fresh-ground pepper black
• 2 tablespoons bottled horseradish drained
• 1 pound lump crab meat 
• 0.5 cup mayonnaise 
• 0.3 teaspoon salt 
• 3  scallions including tops green chopped
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
2. 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.
3. 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.
4. Drain on paper towels.
5. Serve with the horseradish cream.
6. 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.
7. 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.