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