Yield: 1 Servings
|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|
|1 teaspoon||Fresh lemon juice; or to taste|
|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