Crabcakes on shredded slaw with creamy horseradish dressing

Yield: 1 Servings

Measure Ingredient
½ pounds Lump crab meat; picked over
⅓ cup Fresh bread crumbs
2 tablespoons Thinly sliced scallion
2 tablespoons Cornichon; minced
2 tablespoons Freshly chopped parsley
½ \N Jalapeno; minced
¼ teaspoon Paprika
¼ teaspoon Cayenne
1 teaspoon Fresh lemon juice; or to taste
1 dash Worcestershire
1 \N Egg; beaten lightly
¼ cup Yellow cornmeal
2 tablespoons Vegetable oil
\N \N Salt and pepper to taste
\N \N Garnish: 4 lemon wedges

In a large bowl, combine the crab meat, breadcrumbs, scallion, cornichons, parsley, jalapeno, paprika and cayenne. Add the lemon juice, Worcestershire and the beaten egg. Season with salt and pepper. Form into 4 patties, about ½ inch thick. Chill until ready to use.

In a shallow dish, gently coat the cakes in the cornmeal.

In a large heavy skillet, heat the vegetable oil. Saute the crabcakes about 4 minutes on each side or until golden brown and crisp. Transfer to a paper lined plate to drain. Serve immediately.

Yield: 2 servings

Recipe by: Cooking Live Show #CLA06 Posted to MC-Recipe Digest V1 #722 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997

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