Captain Frankendread

Crab Cakes with Horseradish Cream

In Uncategorized on December 9, 2010 at 7:32 pm

Ahoy! The good Captain decided to share a great Crabcake recipe he personally recommends with the Island Doctor in mind…with a pirate twist. Being on ship for long periods of time calls for some ingredients that will last. Horseradish fits that bill. Enjoy!


  1. 1/2 cup sour cream
  2. 1/2 cup mayonnaise
  3. 2 tablespoons drained bottled horseradish
  4. 1 pound lump crabmeat, picked free of shell
  5. 1 cup dry bread crumbs
  6. 3 scallions including green tops, chopped
  7. 1/4 cup chopped fresh parsley
  8. Pinch cayenne
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon fresh-ground black pepper
  11. 3 tablespoons cooking oil



  1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
  2. In a large bowl, combine the crabmeat, the remaining 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 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 cream.



Today our new virtual “chef” on the good ship Phlockers Gone Wild…”Southernmost Sherrie” is enjoying her first day off. We’re proud to say we made the right choice! There’s been no complaints and nothing but all thumbs up so  her salary was already doubled to 2 cases of rum!

Look for an occasional post from her right here in the future.

Check the PHLOCKERS GONE WILD fan page on FACEBOOK for updates on Key West Shows and the daily episodic adventures of the Captain, his Pirate crew, and anyone who happens to board the good ship Phlockers Gone Wild!




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