Crab Cakes with Horseradish Cream Recipe

In a small bowl, whisk together the sour cream, ¼ cup of the mayonnaise, and the horseradish

In a large bowl, combine the crabmeat, the remaining ¼ cup mayonnaise, ¼ 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 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.

Turn and fry until golden brown on the other side.

Drain on paper towels

Serve with the horseradish cream