1 lb. lump crab meat
3 scallions (white and green parts), chopped
½ cup mayonnaise
½ cup sour cream
¼ cup fresh parsley leaves, chopped
2 tbsp. bottled horseradish, drained
¼ tsp. freshly ground black pepper
¼ tsp. salt
One pinch cayenne pepper
3 tbsp. cooking oil
Place the horseradish, sour cream and half of the measured mayonnaise in a small bowl and whisk until combined.
Place the crab meat in another large bowl and add rest of the mayonnaise.
Add parsley, scallions, ¼ cup breadcrumbs and a dash each of salt, cayenne as well as black pepper.
Work them together until mixed thoroughly and split the mixture into 8 equal parts.
Shape each of them into a flat patty and set aside.
Scatter rest of the breadcrumbs on a shallow dish and place the crab patties on it.
Turn them over to coat either side well and shake off any excess.
Drizzle oil in a large non-stick skillet and heat it over moderate flame.
Place the dredged crab cakes on the pan, few at a time, and fry each side for a couple of minutes until golden brown.
Drain them out using slotted spoon and place them on piled-up paper towels.
Serve warm with horseradish dip.