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Saturday, March 12, 2011

Crab Cakes with Horseradish Cream (based on Food and Wine magazine)



















I had to make some changes to this one, as I did not have any regular breadcrumbs.  I think they came out better because of them, since regular breadcrumbs tend to be very heavy.  Let's get to it...they are fantastic!!!

Crab Cakes with Horseradish Cream
In a small bowl, whisk together:

1/2 C. sour cream
1/4 C. mayo
2 T. drained bottled horseradish

Put in the refrigerator; this is the sauce. 




















In a large bowl, combine:

1/4 C. mayo
1/4 C. Panko bread crumbs
3 Scallions, including green tops, chopped thin
1/4 C. Chopped fresh parsley
Pinch Cayenne
Sat and pepper to taste

Once all combined, add:

1 lb. lump crabmeat, picked free of shell




















Make sure you don't over mix the crab; you want the large clumps to stay together.  Shape the crab mixture into patties, approximately 1/4 - 1/2 C. rounds.  Coat the patties with the remaining 3/4 C. bread crumbs and pat off the excess. 





















In a large frying pan, heat:

3 T. Oil

Over moderate high heat.  Working in batches, if necessary, fry the cakes until golden brown and crisp, about 3 minutes.  Turn and fry until golden brown on the other side, about 2-3 more minutes longer.  Drain on paper towels.  Serve with horseradish sauce.

Ingredients
1/2 C. sour cream
1/2 C. mayo
2 T. drained bottled horseradish
1/4 C. Panko bread crumbs
3 Scallions, including green tops, chopped thin
1/4 C. Chopped fresh parsley
1 lb. lump crabmeat, picked free of shell
Pinch Cayenne
Sat and pepper to taste

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