INGREDIENTS
1/2 dash sour cream
1/2 cup mayonnaise
2 TBSP. drained bottled horseradish
1 lb. lump crabmeat
1 cup dry bread crumbs
3 scallions including green tops
1/4 cup chopped fresh parsley
Pinch cayenne
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
3 TBSP. Cooking oil
DIRECTIONS
In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise and the horseradish.
In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of bread crumbs, 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.
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.
