Crabcakes On Shredded Slaw With Creamy Horseradish Dressing

Recipe Ingredients

1/2 lb	227g / 8oz	Lump crab meat - picked over
1/3 cup	48g / 1.7oz	Fresh bread crumbs
2 tablespoons	30ml	Thinly-sliced scallion
2 tablespoons	30ml	Cornichon - minced
2 tablespoons	30ml	Freshly-chopped parsley
1/2		Jalapeno - minced
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Cayenne
1 teaspoon	5ml	Fresh lemon juice - or to taste
1		Worcestershire
1		Egg - beaten lightly
1/4 cup	15g / 0.5oz	Yellow cornmeal
2 tablespoons	30ml	Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Shredded Slaw - see * Note
4		Lemon wedges - for garnish

Recipe Instructions

* Note: See the "Shredded Slaw With Creamy Horseradish Dressing" recipe which is included in this collection.

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 with lemon wedges and Shredded Slaw With Creamy Horseradish Dressing, if desired.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8922)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.