Crabcakes on shredded slaw with creamy horseradish dressing
1 Servings
Ingredients
| Quantity | 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 | Jalapeno; minced | |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Cayenne |
| 1 | teaspoon | Fresh lemon juice; or to taste |
| 1 | dash | Worcestershire |
| 1 | Egg; beaten lightly | |
| ¼ | cup | Yellow cornmeal |
| 2 | tablespoons | Vegetable oil |
| Salt and pepper to taste | ||
| Garnish: 4 lemon wedges | ||
Directions
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