| 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.
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