Crab Cakes With Horseradish Cream

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

sour cream, mayonnaise, horseradish, lump crabmeat, bread crumbs, green tops, parsley, cayenne, salt, freshground black pepper, cooking oil

Taken from www.epicurious.com/recipes/member/views/crab-cakes-with-horseradish-cream-52561851 (may not work)