| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <jfreeman@netusa1.net> on Aug 4, 1997
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