Crab Cakes with Horseradish Cream Recipe

Name: Crab Cakes with Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Shape the crab mixture into eight patties.
4
Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
5
In a large nonstick frying pan, heat the oil over moderate heat.
6
Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes.
7
Turn and fry until golden brown on the other side, about 2 minutes longer.
8
Drain on paper towels.
9
Serve with the horseradish cream.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons drained bottled horseradish, 1 pound lump crabmeat, picked free of shell, and more.

Yes, Crab Cakes with Horseradish Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes with Horseradish Cream

How did you like this recipe?

Frequently Asked Questions