| 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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