If you are looking for the perfect crab cakes with horseradish cream, you have come to the right place! These delicious, golden-brown seafood cakes are packed with flavor and complemented by a rich and tangy horseradish cream sauce. Whether for a weeknight dinner or a fancy occasion, this Maryland-style crab cake recipe is sure to impress.
At ProfastfoodRecipes, we specialize in bringing you easy-to-make, high-quality seafood recipes that can elevate your home cooking. Follow this detailed guide to make the best crab cakes using fresh jumbo lump crabmeat, and pair them with a creamy, zesty horseradish sauce for an unforgettable meal.
Ingredients for Crab Cakes with Horseradish Cream
For the Crab Cakes:
- One pound of large lump crabmeat that has been filtered for shells
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 1 egg, lightly beaten
- ½ cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter or olive oil, for frying
For the Horseradish Cream Sauce:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon black pepper
- ¼ teaspoon salt
How to Make Crab Cakes with Horseradish Cream
Step 1: Prepare the Crab Cake Mixture
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, black pepper, lemon juice, Worcestershire sauce, and hot sauce. This forms a flavorful base that enhances the natural sweetness of the jumbo lump crabmeat.
Gently fold in the crab meat, making sure not to break the large chunks. Add the panko breadcrumbs and fresh parsley, then carefully mix until just combined. The key to perfect crab cakes is keeping the mixture light and not overworked.
Step 2: Shape and Chill the Crab Cakes
Divide the mixture into 6-8 portions, forming each into a round patty about 1 inch thick. Place them on a parchment-lined tray and refrigerate for at least 30 minutes. This keeps them from crumbling while cooking and helps them firm up.
Step 3: Cook the Crab Cakes
This keeps them from crumbling while cooking and helps them firm up. Carefully place the crab cakes in the pan and cook for about 3-4 minutes per side, or until golden brown and crispy.
For a healthier option, bake the crab cakes at 375°F (190°C) for 12-15 minutes or air-fry them at 375°F for 10 minutes, flipping halfway through.
Step 4: Prepare the Horseradish Cream Sauce
While the crab cakes are cooking, whisk together the sour cream, prepared horseradish, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a bowl. Adjust seasoning as needed. The result is a zesty, creamy sauce that pairs perfectly with the rich, delicate crab cakes.
Serving Suggestions for Crab Cakes with Horseradish Cream
Classic Presentation
Serve your golden-brown crab cakes on a plate with a dollop of horseradish cream sauce, a side of fresh lemon wedges, and a crisp green salad.
Crab Cake Sandwich
Place a crab cake on a brioche bun with a spread of horseradish cream, a slice of tomato, and crisp lettuce for a mouthwatering sandwich.
Seafood Platter
Pair these crab cakes with lobster tails, shrimp, or scallops for an indulgent seafood feast. Add a side of remoulade sauce or tartar sauce for extra flavor.
Tips for Making the Best Crab Cakes
1. Use High-Quality Crab Meat
Opt for jumbo lump crabmeat for the best flavor and texture. Avoid over-mixing to keep the crab pieces intact.
2. Let the Mixture Rest
Chilling the mixture before cooking helps bind the ingredients together and enhances the flavor.
3. Cook Over Medium Heat
Cooking at the right temperature ensures a crispy, golden crust while keeping the inside moist and tender.
4. Make the Sauce Ahead of Time
Allowing the horseradish cream sauce to rest in the fridge for an hour helps the flavors meld together.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes
- Flavor-Packed: Old Bay seasoning, Dijon mustard, and horseradish add a bold kick
- Restaurant-Quality: Just like the ones served in Maryland seafood restaurants
- Versatile: Serve as an appetizer, main dish, or sandwich
At ProfastfoodRecipes, we believe in creating delicious, simple, and elegant seafood dishes that the whole family can enjoy.
How to Store and Reheat Crab Cakes
Refrigerating Leftovers
Cooked crab cakes can be kept in the refrigerator for up to three days in an airtight container.
Freezing Crab Cakes
Freeze uncooked crab cakes by placing them on a baking sheet and freezing for 1 hour, then transfer to a freezer-safe bag. They last up to 3 months.
Reheating
- Oven: Bake at 350°F for 10 minutes
- Skillet: Reheat in a pan over medium heat for 2 minutes per side
- Air Fryer: Heat at 375°F for 5 minutes
Frequently Asked Questions
1. Can I Make These Crab Cakes Ahead of Time?
Yes! Prepare the crab cake mixture a day in advance and store it in the fridge. Form and cook them fresh for the best taste.
2. What Can I Use Instead of Old Bay Seasoning?
A mix of paprika, celery salt, black pepper, and cayenne can replace Old Bay seasoning.
3. Can I Bake the Crab Cakes Instead of Frying?
Absolutely! Bake them at 375°F for 12-15 minutes, flipping halfway through for even browning.
4. What’s the Best Way to Serve Horseradish Cream Sauce?
Use it as a dip, drizzle, or spread on crab cakes, shrimp, or lobster cakes.
5. Can I Make This Recipe with Imitation Crab?
While possible, real lump crabmeat is highly recommended for the best flavor and texture.
For more amazing seafood recipes, visit ProfastfoodRecipes—your go-to source for easy and delicious meals!
