Crabcakes On Shredded Slaw With Creamy Horseradish Dressing
Recipe By : Cooking Live Show #CLA06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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1/2 pound lump crab meat -- picked over
1/3 cup fresh bread crumbs
2 tablespoons thinly sliced scallion
2 tablespoons cornichon -- minced
2 tablespoons freshly chopped parsley
1/2 jalapeno -- minced
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon fresh lemon juice -- or to taste
1 dash worcestershire
1 egg -- beaten lightly
1/4 cup yellow cornmeal
2 tablespoons 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.
