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Title: Crabcakes on Shredded Slaw with Creamy Horseradish Dressing Categories: Cooking liv, Import Yield: 1 Servings 1/2 lb Lump crab meat; picked over 1/3 c Fresh bread crumbs 2 tb Thinly sliced scallion 2 tb Cornichon; minced 2 tb Freshly chopped parsley 1/2 Jalapeno; minced 1/4 ts Paprika 1/4 ts Cayenne 1 ts Fresh lemon juice; or to -taste 1 ds Worcestershire 1 Egg; beaten lightly 1/4 c Yellow cornmeal 2 tb Vegetable oil Salt and pepper to taste 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 1/2 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" |