1. Mix the sour cream, half the mayonnaise, and the horseradish.
2. In medium mixing bowl, mix the crabmeat, half the mayonnaise, ¼ cup breadcrumbs, scallions, parsley, cayenne, salt and pepper.
3. Make 8 crab crab cakes of equal size.
4. Dust the crab cakes with the remaining breadcrumbs, carefully removing any excess.
5. Heat oil over medium heat in a large saute pan.
6. Saute crab cakes 4 at a time until golden brown, approximately 3 minutes.
7. Carefully flip crab cakes over and saute other side for 3 minutes.
8. Remove crab cakes from saute pan and allow to drain on paper towels.
9. Serve crab cakes with horseradish sauce.
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