MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Norbert's Crab Cakes w/Horseradish Cream
Categories: Seafood, Dairy, Vegetables, Breads
Yield: 4 Servings

1/2 c Sour cream
1/2 c Mayonnaise
2 tb Drained bottled horseradish
1 lb Lump crabmeat; picked
1 c Dry bread crumbs
3 Scallions; w/green tops,
- chopped
1/4 c Chopped fresh parsley
pn Cayenne
1/4 ts (ea) salt & black pepper
3 tb Cooking oil

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 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.

In a large nonstick frying pan, heat 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.

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.

Yield: Serves 4

RECIPE FROM: https://www.foodandwine.com

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