Crab Cakes with Horseradish Cream

Crab cakes with horseradish cream are a delightful fusion of savory seafood and tangy, spicy cream. This dish is a crowd-pleaser, perfect for any occasion, from casual gatherings to elegant dinners. The crispy exterior of the crab cakes pairs beautifully with the creamy, zesty horseradish sauce, creating a culinary experience that is both rich in flavor and texture.

Historically, crab cakes have roots in the Chesapeake Bay area, particularly in Maryland, where blue crabs are abundant. Over time, this delicious recipe has spread across the United States and beyond, evolving into numerous variations. Despite the changes, the essence of the dish remains the same: fresh crab meat combined with simple ingredients to create a savory cake that is then either fried or baked to perfection.

Also read: Ginger, Scallion and Soy Steamed Fish

About the Recipe

Traditional and Modern Variations

Traditional crab cakes are typically made with lump crab meat, breadcrumbs, mayonnaise, and seasonings. Over the years, modern variations have emerged, incorporating different types of crab, additional spices, and even vegetables. Some recipes call for a mix of mayonnaise and mustard, while others use different types of breading to achieve the perfect texture.

Key Ingredients and Flavor Profile

The key ingredients in this recipe include fresh lump crab meat, breadcrumbs, mayonnaise, mustard, and a mix of herbs and spices. The horseradish cream sauce, made with sour cream, horseradish, lemon juice, and dill, adds a spicy and tangy flavor that elevates the dish.

Nutritional Benefits

Crab cakes are not only delicious but also nutritious. Crab meat is a good source of protein, vitamins, and minerals, including vitamin B12, zinc, and selenium. The horseradish in the cream sauce provides antioxidants and can help with digestion.

Tips and Tricks to Prepare

Choosing the Right Crab Meat

The quality of crab meat can make or break your crab cakes. Opt for fresh lump crab meat if possible. It has a sweet flavor and a firm texture that works perfectly for this recipe. If fresh crab meat is not available, refrigerated or high-quality canned crab meat can be a good alternative.

Fresh vs. Canned Crab Meat

While fresh crab meat is preferred, canned crab meat can be a convenient and cost-effective option. Just make sure to drain it well and pick through it to remove any cartilage or shell fragments.

Essential Kitchen Tools

To prepare this dish, you’ll need a mixing bowl, a spatula, a non-stick skillet or baking sheet, and a whisk for the horseradish cream. A food processor can also be helpful for finely chopping herbs and mixing ingredients.

Preparing the Ingredients

• Crab Meat: Gently pick through the crab meat to remove any shell pieces.
• Breadcrumbs: Use fresh breadcrumbs for a softer texture or panko for extra crunch.
• Horseradish: Freshly grated horseradish gives the best flavor, but jarred prepared horseradish works well too.

How to Make Crab Cakes with Horseradish Cream

Ingredients

Essential Ingredients for Crab Cakes:

• 1 pound lump crab meat
• 1/2 cup breadcrumbs (fresh or panko)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Ingredients for Horseradish Cream:

• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste

Instructions to Cook

Preparing the Crab Cakes Mixture

1. Combine Ingredients: In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, parsley, lemon juice, salt, and pepper.
2. Mix Gently: Use a spatula to fold the ingredients together, being careful not to break up the crab meat too much.

Forming the Crab Cakes

1. Shape the Mixture: Form the mixture into 8-10 patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
2. Chill: Refrigerate the patties for at least 30 minutes to help them hold their shape during cooking.

Cooking the Crab Cakes

1. Heat Oil: In a large non-stick skillet, heat the olive oil over medium-high heat.
2. Cook Patties: Add the crab cakes to the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy. If baking, preheat the oven to 375°F (190°C) and bake for 15-20 minutes, flipping halfway through.

Preparing the Horseradish Cream

1. Combine Ingredients: In a small bowl, whisk together the sour cream, horseradish, lemon juice, dill, salt, and pepper until well combined.
2. Adjust Seasoning: Taste and adjust the seasoning as needed.

Serves

This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering.

Prep Time

The preparation time for this recipe is approximately 20 minutes, plus 30 minutes of chilling time for the crab cakes.

Cooking Time

The cooking time is about 15-20 minutes, depending on whether you fry or bake the crab cakes.

Nutrition Facts

Per serving, these crab cakes provide approximately:

• Calories: 250
• Protein: 20g
• Fat: 15g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 1g

Serving Suggestions

Pairing with Side Dishes

• Coleslaw: A tangy coleslaw complements the richness of the crab cakes.
• Roasted Vegetables: Lightly seasoned roasted vegetables make a healthy side.
• Garden Salad: A fresh salad with a lemon vinaigrette adds a refreshing contrast.

Presentation Tips

• Plating: Serve the crab cakes on a large platter with the horseradish cream on the side.
• Garnish: Garnish with lemon wedges and a sprinkle of fresh parsley for a touch of color.

Common Mistakes to Avoid

Overmixing the Crab Cake Mixture

Overmixing can break up the crab meat and result in a mushy texture. Gently fold the ingredients to keep the crab meat intact.

Using the Wrong Type of Crab Meat

Using low-quality or imitation crab meat can affect the flavor and texture of the crab cakes. Always opt for lump crab meat if possible.

Cooking at the Wrong Temperature

Cooking at too high a temperature can burn the exterior while leaving the interior undercooked. Medium-high heat ensures even cooking.

Enhancing the Flavor

Using Fresh Ingredients

Fresh ingredients, especially fresh crab meat and herbs, significantly enhance the flavor of the crab cakes.

Balancing Spices and Seasonings

Taste the mixture before forming the patties to ensure the seasoning is just right. Adjust salt, pepper, and other spices to your preference.

Adding Extra Ingredients for a Twist

Consider adding finely diced bell peppers, scallions, or even a touch of Old Bay seasoning for a unique twist.

Variations of the Recipe

Regional Variations

• Maryland Crab Cakes: Known for their simplicity and use of Old Bay seasoning.
• Southern Style: Often includes bell peppers and a touch of hot sauce.

Dietary Adjustments

• Gluten-Free: Use gluten-free breadcrumbs.
• Low-Fat: Substitute mayonnaise with Greek yogurt.

Alternative Ingredients

• Other Seafood: Substitute crab with shrimp or lobster for a different take.
• Vegetarian: Use mashed chickpeas and hearts of palm for a plant-based version.

Storing and Reheating

Best Practices for Storing Leftovers

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.

How to Reheat without Losing Flavor

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to retain the crispiness.

Conclusion

Crab cakes with horseradish cream are a delightful dish that combines the delicate sweetness of crab with the zesty kick of horseradish. This recipe is easy to prepare and perfect for impressing your guests. With the right ingredients and a few simple techniques, you can create a delicious and memorable meal. Whether you stick to the traditional recipe or experiment with variations, these crab cakes are sure to be a hit.

FAQs about Crab Cakes with Horseradish Cream