Crab Cakes with Heavenly Horseradish Dip Recipe

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A quick and easy recipe to enjoy any time of the year!

Prep time:
Cook time:
Servings: 4 crab cakes


  • For dip: 1 cup sour cream, 1 cup mayonnaise (Ken's or America's Choice used), 1 package Heavenly Horseradish dip mix-Gourmet Creations.
  • For Crab Cakes: 1/4 cup mayonnaise, 1 pound lump crabmeat, 1 cup dry bread crumbs, 3 scallions chopped, 1/4 cup fresh parsley chopped, pinch of cayenne pepper, 1/4 tsp salt, 1/4 tsp black pepper, 3 Tbsp olive oil.


  1. In a small bowl, whisk together the sour cream, 1 cup of the mayonnaise, and the horseradish dip mix. Refrigerate for a few hours.
  2. In a large bowl, combine the crabmeat, 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.
  3. In a large nonstick frying pan, heat the olive 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 dip.


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