Name: Crab Cakes with Horseradish Cream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: ½ dash sour cream; ½ cup mayonnaise; 2 tbsp bottled horseradish; 1 lb lump crabmeat; 1 cup dry bread crumbs; 3 Scallions; ¼ cup Fresh Parsley; pinch cayenne; ¼ tsp salt; ¼ tsp fresh ground black pepper; 3 tbsp cooking oil

Crab cakes with horseradish cream are an exquisite dish that brings together the sweetness of crabmeat and the tangy zest of horseradish. This recipe is perfect for a special dinner or a delightful appetizer that will impress your guests.

Photos of Crab Cakes with Horseradish Cream Recipe

While most ingredients for this recipe are common, you may need to pay special attention to lump crabmeat and bottled horseradish. Lump crabmeat is usually found in the seafood section, while bottled horseradish can be located in the condiment aisle. Ensure you get fresh ingredients for the best flavor.

Ingredients For Crab Cakes With Horseradish Cream

sour cream: Adds a creamy texture and tangy flavor to the horseradish cream.

mayonnaise: Provides moisture and richness to both the crab cakes and the horseradish cream.

bottled horseradish: Brings a sharp, spicy note to the creamy sauce.

lump crabmeat: The star ingredient, offering sweet and delicate flavors.

dry bread crumbs: Helps bind the crab cakes and gives them a crispy exterior.

scallions: Adds a mild onion flavor and freshness.

fresh parsley: Imparts a bright, herbaceous note.

cayenne: Provides a hint of heat.

salt: Enhances the overall flavor.

fresh ground black pepper: Adds a touch of spice and depth.

cooking oil: Used for frying the crab cakes to a golden brown perfection.

One reader, Constantina Newman says:

These crab cakes with horseradish cream are absolutely delicious! The perfect blend of flavors and textures, with a delightful kick from the horseradish. Easy to make and a hit at our dinner party. Highly recommend!

Constantina Newman

Techniques Required for Making Crab Cakes with Horseradish Cream

How to whisk: Use a whisk to combine the sour cream, mayonnaise, and horseradish until smooth and well-blended. How to combine ingredients: Mix the crabmeat, mayonnaise, bread crumbs, scallions, parsley, cayenne, salt, and pepper in a large bowl until evenly distributed. How to shape patties: Form the crab mixture into eight equal-sized patties using your hands. How to coat: Dredge the patties in the remaining bread crumbs, ensuring they are evenly coated, and pat off any excess. How to heat oil: Preheat the cooking oil in a large nonstick frying pan over moderate heat until it shimmers. How to fry: Place the crab cakes in the pan and cook until golden brown and crisp on one side, then flip and cook the other side until equally golden brown. How to drain: Remove the crab cakes from the pan and place them on paper towels to absorb excess oil.

How To Make Crab Cakes with Horseradish Cream

Crab cakes are so simple and so simply irresistible too. This recipe comes with a sour cream, mayo, and horseradish dipping sauce.

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

½dashsour cream
½cupmayonnaise
2tbspbottled horseradish,drained
1lblump crabmeat
1cupdry bread crumbs
3scallions,(including green tops)
¼cupfresh parsley,chopped
pinchcayenne
¼tspsalt
¼tspfresh ground black pepper
3tbspcooking oil

Instructions

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

Nutrition

Calories: 502.55kcal
Fat: 35.13g
Saturated Fat: 4.67g
Trans Fat: 0.06g
Monounsaturated Fat: 12.67g
Polyunsaturated Fat: 17.18g
Carbohydrates: 21.46g
Fiber: 1.92g
Sugar: 2.57g
Protein: 24.31g
Cholesterol: 121.30mg
Sodium: 1038.15mg
Calcium: 170.96mg
Potassium: 419.41mg
Iron: 2.32mg
Vitamin A: 22.73µg
Vitamin C: 12.71mg

Crucial Technique Tip for Perfect Crab Cakes

When shaping the crab cakes, make sure to handle the mixture gently to avoid breaking up the delicate lump crabmeat. Chilling the patties in the refrigerator for about 30 minutes before frying can help them hold their shape better during cooking.

Time-Saving Tips for Preparing This Recipe

Prepare ingredients in advance: Chop scallions and parsley ahead of time to streamline the process.

Use pre-made breadcrumbs: Save time by using store-bought dry bread crumbs instead of making your own.

Measure out spices: Pre-measure the cayenne, salt, and pepper to quickly add them to the mixture.

Batch cooking: Fry multiple crab cakes at once in a large nonstick frying pan to reduce cooking time.

Horseradish cream prep: Make the horseradish cream sauce while the crab cakes are frying to multitask efficiently.

Substitute Ingredients For Crab Cakes with Horseradish Cream Recipe

sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, making it a healthier alternative with added protein.
mayonnaise - Substitute with Greek yogurt: Greek yogurt can also replace mayonnaise, offering a lighter and tangier option while maintaining the creaminess needed for the recipe.
bottled horseradish - Substitute with wasabi paste: Wasabi paste has a similar pungent heat and can be used in smaller quantities to achieve the desired flavor.
lump crabmeat - Substitute with imitation crabmeat: Imitation crabmeat, made from fish, can be a budget-friendly alternative while still providing a similar texture and taste.
dry bread crumbs - Substitute with panko bread crumbs: Panko bread crumbs offer a lighter, crispier texture, which can enhance the crunchiness of the crab cakes.
scallions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity as scallions.
fresh parsley - Substitute with cilantro: Cilantro provides a fresh, slightly citrusy flavor that can complement the other ingredients in the crab cakes.
cayenne - Substitute with paprika: Paprika offers a milder heat and a slightly smoky flavor, which can be a good alternative for those who prefer less spiciness.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the crab cakes.
fresh ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more subtle taste.
cooking oil - Substitute with olive oil: Olive oil is a healthier option with a rich flavor that can be used for frying the crab cakes.

Presentation Tips for Serving Crab Cakes

Use fresh herbs for garnish: Finely chop some fresh parsley and scallions to sprinkle over the crab cakes just before serving. This adds a pop of color and a burst of fresh flavor.
Plate with precision: Place a dollop of the horseradish cream on the plate first, then use the back of a spoon to create a smooth swoosh. Position the crab cakes partially on the swoosh for an elegant presentation.
Add a touch of citrus: Serve with a wedge of lemon on the side. The bright acidity will complement the richness of the crab cakes and the creaminess of the horseradish cream.
Incorporate microgreens: Top each crab cake with a small handful of microgreens. This adds a sophisticated touch and a slight crunch.
Use a contrasting plate: Serve the crab cakes on a dark-colored plate to make the golden brown color of the cakes stand out. This visual contrast enhances the overall presentation.
Drizzle with a finishing oil: Just before serving, lightly drizzle some high-quality olive oil over the crab cakes for added sheen and a touch of luxury.
Serve smaller portion sizes: Instead of large patties, form the crab mixture into smaller, bite-sized cakes. This makes for an elegant appetizer presentation.
Use edible flowers: Garnish the plate with a few edible flowers. This adds a whimsical and colorful element to the dish, making it visually appealing to culinary professionals.

Essential Tools for Making Crab Cakes with Horseradish Cream

Small bowl: Used to whisk together the sour cream, mayonnaise, and horseradish for the horseradish cream.
Whisk: Essential for combining the sour cream, mayonnaise, and horseradish smoothly.
Large bowl: Used to mix the crabmeat, mayonnaise, bread crumbs, scallions, parsley, cayenne, salt, and pepper.
Measuring cups: Necessary for accurately measuring the mayonnaise, bread crumbs, and other ingredients.
Measuring spoons: Used to measure out the horseradish, cayenne, salt, and pepper.
Cutting board: Provides a surface for chopping the scallions and parsley.
Chef's knife: Used to finely chop the scallions and parsley.
Nonstick frying pan: Essential for frying the crab cakes to a golden brown and crisp texture.
Spatula: Used to turn the crab cakes while frying to ensure even cooking on both sides.
Paper towels: Used to drain the excess oil from the fried crab cakes.
Plate: For serving the crab cakes with the horseradish cream.

Storage and Freezing Instructions for Crab Cakes with Horseradish Cream

To store leftover crab cakes, allow them to cool completely to room temperature before placing them in an airtight container or wrapping them tightly in plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
If you want to freeze the crab cakes, place them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours. Once frozen, transfer the cakes to a freezer-safe container or resealable plastic bag, separating each cake with a piece of parchment paper to prevent them from sticking together. Freeze for up to 2-3 months.
To reheat refrigerated crab cakes, preheat the oven to 350°F (175°C). Place the cakes on a baking sheet and cover loosely with aluminum foil. Bake for 10-15 minutes, or until heated through.
For frozen crab cakes, you can either thaw them overnight in the refrigerator and reheat as mentioned above, or bake them directly from frozen. To do so, preheat the oven to 375°F (190°C), place the frozen cakes on a baking sheet, and cover loosely with foil. Bake for 20-25 minutes, or until heated through.
Store the horseradish cream in an airtight container in the refrigerator for up to 5 days. If the cream separates, simply give it a quick stir before serving.

How To Reheat Leftover Crab Cakes

To reheat leftover crab cakes, preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper or aluminum foil. Brush the tops of the cakes with a little melted butter or olive oil to help them crisp up. Bake for 10-15 minutes, or until heated through and crispy on the outside.
Another option is to reheat the crab cakes in a skillet. Heat a tablespoon of butter or oil in a non-stick skillet over medium heat. Once the butter has melted or the oil is hot, add the crab cakes. Cook for 2-3 minutes on each side, or until golden brown and heated through.
For a quicker method, you can use the microwave. Place the crab cakes on a microwave-safe plate and heat them on high power for 1-2 minutes, or until heated through. However, keep in mind that microwaving may result in a softer texture and less crispy exterior.
To reheat the horseradish cream, transfer it to a microwave-safe bowl and heat it in the microwave for 15-30 seconds, stirring occasionally, until warmed through. Alternatively, you can reheat the cream in a small saucepan over low heat, stirring constantly to prevent scorching.
When reheating, be careful not to overheat the crab cakes or the horseradish cream, as this may cause the crabmeat to become rubbery and the cream to separate or curdle.
For best results, consume the reheated crab cakes and horseradish cream immediately after reheating to enjoy the optimal texture and flavor.

Interesting Fact About Crab Cakes

A random fact about this recipe is that crab cakes are believed to have originated in the Chesapeake Bay area, particularly in Maryland, where crabmeat is a local delicacy.

Is Making Crab Cakes with Horseradish Cream at Home Cost-Effective?

The crab cakes with horseradish cream recipe is moderately cost-effective. The primary expense is the lump crabmeat, which can be pricey. However, other ingredients like mayonnaise, bread crumbs, and scallions are relatively inexpensive. For a household of 4, the approximate cost is around $25-$30. Overall Verdict: 7/10.

Are Crab Cakes with Horseradish Cream Healthy or Unhealthy?

The crab cakes with horseradish cream recipe is a delicious dish, but it does have some aspects that make it less healthy. The main concerns are:

High in fat due to the mayonnaise, sour cream, and cooking oil
Breadcrumbs add carbohydrates and calories without significant nutritional value
Crabmeat, while a good source of protein, can be high in cholesterol and sodium

However, the recipe also includes some healthy ingredients:

Scallions and parsley provide vitamins, minerals, and antioxidants
Horseradish contains compounds that may have anti-inflammatory and antibacterial properties

To make this recipe healthier, consider the following suggestions:

Replace half of the mayonnaise with Greek yogurt to reduce fat and increase protein
Use whole wheat breadcrumbs or substitute with almond flour for added nutrients and fewer carbs
Opt for low-sodium crabmeat and reduce the added salt in the recipe
Bake the crab cakes instead of frying them to cut down on oil and calories
Serve the crab cakes over a bed of mixed greens or with a side of roasted vegetables to increase the nutrient density of the meal
Use low-fat sour cream in the horseradish sauce to further reduce the fat content

By making these adjustments, you can enjoy the flavors of the crab cakes while making the dish more nutritious and well-rounded.

Editor's Opinion on the Crab Cakes with Horseradish Cream Recipe

This crab cake recipe is a delightful blend of flavors and textures. The horseradish cream adds a zesty kick that complements the sweetness of the crabmeat perfectly. The use of scallions and fresh parsley introduces a fresh, herbaceous note, while the cayenne provides a subtle heat. The bread crumbs ensure a crispy exterior, creating a satisfying contrast to the tender crab inside. Frying in batches ensures even cooking and a golden-brown crust. This dish is elegant yet approachable, making it suitable for both casual dinners and special occasions.

Enhance Your Crab Cakes with Horseradish Cream Recipe with These Unique Side Dishes:

Roasted Asparagus with Lemon Zest: Imagine the crisp, golden crab cakes paired with tender asparagus roasted to perfection, kissed with a hint of lemon zest. The citrusy brightness will elevate the savory richness of the crabmeat.

Mango Avocado Salsa: A vibrant salsa made with juicy mangoes and creamy avocado, offering a refreshing contrast to the crispy crab cakes. The sweetness of the mango and the creaminess of the avocado create a delightful dance of flavors.

Garlic Parmesan Polenta: Soft, creamy polenta infused with the robust flavors of garlic and Parmesan cheese. This comforting side dish adds a touch of elegance and a rich, cheesy backdrop to the delicate crab cakes.

Watermelon Feta Salad: A refreshing salad featuring juicy watermelon cubes and tangy feta cheese. The sweet and salty combination will cleanse your palate and complement the savory notes of the crab cakes.

Butternut Squash Soup: A velvety soup made from roasted butternut squash, with a hint of nutmeg and cinnamon. This warm, comforting bowl of goodness will add a cozy touch to your appetizer experience.

Similar Recipes to Try If You Love Crab Cakes

Shrimp Cakes With Lemon Aioli: Dive into these succulent shrimp cakes, perfectly paired with a zesty lemon aioli. The shrimp are finely chopped and mixed with breadcrumbs, scallions, and a hint of cayenne. Fry until golden brown and serve with a refreshing lemon aioli that adds a citrusy kick.

Salmon Patties With Dill Sauce: These salmon patties are a delightful twist on the classic crab cake. Made with fresh salmon, breadcrumbs, and dill, they are pan-fried to perfection. Serve with a creamy dill sauce that complements the rich flavor of the salmon.

Vegetable Fritters With Garlic Yogurt Dip: A vegetarian delight, these vegetable fritters are packed with zucchini, carrots, and corn. Lightly fried until crispy, they are served with a tangy garlic yogurt dip that enhances the natural sweetness of the vegetables.

Chicken Croquettes With Mustard Sauce: These chicken croquettes are a comforting and flavorful appetizer. Made with shredded chicken, breadcrumbs, and parsley, they are fried until golden and served with a sharp mustard sauce that adds a delightful tang.

Tuna Cakes With Spicy Sriracha Mayo: For a spicy twist, try these tuna cakes. Made with canned tuna, breadcrumbs, and scallions, they are pan-fried and served with a spicy sriracha mayo that brings a fiery kick to each bite.

Ideal Main Courses and Desserts to Pair with Crab Cakes

Main Courses:

Grilled Herb-Marinated Chicken Breasts: Grilled Herb-Marinated Chicken Breasts: Elevate your dinner with this succulent dish. Marinate the chicken breasts in a blend of fresh herbs, garlic, and lemon juice for a burst of flavor. Grill to perfection, ensuring a juicy and tender bite. Serve with a side of roasted vegetables and a drizzle of balsamic glaze for a complete meal. This dish pairs wonderfully with a crisp white wine.

Pan-Seared Salmon with Lemon-Dill Sauce: Pan-Seared Salmon with Lemon-Dill Sauce: Delight in the rich flavors of this seafood masterpiece. The salmon fillets are seared to a golden crisp, locking in the natural juices. A lemon-dill sauce adds a refreshing tang, complementing the fish perfectly. Accompany with steamed asparagus and wild rice for a balanced and nutritious meal. This dish is ideal for a sophisticated dinner party or a special family meal.

Desserts:

Chocolate Lava Cake: Indulge in the rich, molten center of this decadent dessert. The warm chocolate flows out like lava when you cut into it, creating a perfect balance with the soft, spongy cake. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience. A sprinkle of powdered sugar and a few fresh berries add a touch of elegance and a burst of freshness.

Tiramisu: Transport your taste buds to Italy with this classic dessert. Layers of coffee-soaked ladyfingers and creamy mascarpone cheese create a luxurious texture that melts in your mouth. A dusting of cocoa powder on top adds a bittersweet finish. For an extra touch, garnish with chocolate shavings or a sprig of mint. This elegant treat is perfect for any special occasion or a delightful end to a meal.

Why trust this Crab Cakes with Horseradish Cream Recipe:

This recipe combines the delicate flavor of lump crabmeat with the zesty kick of horseradish cream, creating a harmonious balance that's sure to impress. The use of fresh scallions and parsley adds a vibrant touch, while the bread crumbs ensure a perfect, crispy texture. With straightforward instructions and easily accessible ingredients, this recipe is both reliable and delicious. Trust in the quality of these carefully selected components to deliver a restaurant-quality dish right in your own kitchen.

Share your thoughts and experiences with this Crab Cakes with Horseradish Cream Recipe in the Recipe Sharing forum section.

FAQ:

How do I ensure the crab cakes hold together while frying?

Make sure to gently press the crab mixture into firm patties and coat them well with bread crumbs. Chilling the patties in the fridge for about 30 minutes before frying can also help them hold together better.

Can I use fresh horseradish instead of bottled horseradish?

Yes, you can use fresh horseradish if you prefer. Just grate it finely and use the same amount as the bottled horseradish.

What type of cooking oil is best for frying the crab cakes?

I recommend using a neutral oil with a high smoke point, like canola or vegetable oil. This will ensure the crab cakes fry evenly without burning.

Can I bake the crab cakes instead of frying them?

Absolutely! You can bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until they are golden brown and cooked through.

How do I store leftover crab cakes?

Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.