| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lifetime tv, Life2 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 2 |
|
Jalapenos; diced |
| 3 |
|
Scallions; diced |
| 2 |
lb |
Lump crab meat; picked over |
| 3 |
tb |
Horseradish; drained |
| 1/4 |
c |
Dijon mustard |
| 4 |
tb |
Mayonnaise |
| 1 |
tb |
Lime juice |
| 2 |
tb |
Cilantro; finely chopped |
|
|
Salt and freshly ground pepper; to taste |
| 1 |
c |
Cornmeal seasoned with salt and pepper; to taste |
| 1/2 |
c |
Creme fraiche or sour cream |
| 3 |
oz |
Salmon roe |
INSTRUCTIONS
How to Prepare the Crabcakes:
1. In a medium skillet over low to medium heat, heat 2 tablespoons of
the olive oil and saute the garlic, jalapenos, and scallions until
soft.
2. Remove from the heat and set aside. In a large mixing bowl,
combine the scallion mixture with the crab, horseradish, Dijon
mustard, mayonnaise, lime juice, cilantro, and salt and pepper to
taste.
3. Refrigerate, covered, for 1 hour or up to 1 day.
4. Form the chilled crab mixture into 20 1-1/2 inch patties and
dredge in cornmeal.
5. Heat the remaining 4 tablespoons of olive oil in a large skillet
over medium heat and fry the cakes for about 3 minutes on each side,
or until crusty and lightly browned.
6. Serve immediately with small dollop of creme fraiche or sour cream
and salmon roe on top.
Serves: 20 miniature crabcakes
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”