Cooking Index - Cooking Recipes & IdeasCrabcakes On Shredded Slaw With Creamy Horseradish Dressing Recipe - Cooking Index

Crabcakes On Shredded Slaw With Creamy Horseradish Dressing

Type: Fish, Shellfish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1/2 lb 227g / 8ozLump crab meat - picked over
1/3 cup 48g / 1.7ozFresh bread crumbs
2 tablespoons 30mlThinly-sliced scallion
2 tablespoons 30mlCornichon - minced
2 tablespoons 30mlFreshly-chopped parsley
1/2   Jalapeno - minced
1/4 teaspoon 1.3mlPaprika
1/4 teaspoon 1.3mlCayenne
1 teaspoon 5mlFresh lemon juice - or to taste
1   Worcestershire
1   Egg - beaten lightly
1/4 cup 15g / 0.5ozYellow cornmeal
2 tablespoons 30mlVegetable 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.

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


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