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. 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.

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

Taken from www.foodandwine.com/recipes/crab-cakes-horseradish-cream (may not work)