Crabcakes on Shredded Slaw with Creamy Horseradish Dressing Recipe

Serves 2

Ingredients:

  • 1/2 lb lump crab meat, picked over
  • 1/3 cup fresh bread crumbs
  • 2 tbsp thinly sliced scallion
  • 2 tbsp cornichon, minced
  • 2 tbsp freshly chopped parsley
  • 1/2 jalapeno, minced
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1 tsp fresh lemon juice, or to taste
  • 1 dash Worcestershire
  • 1 egg, beaten lightly
  • 1/4 cup yellow cornmeal
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • Garnish: 4 lemon wedges

    • Instructions:

    1. In a large bowl, combine the crab meat, breadcrumbs, scallion, cornichons, parsley, jalapeno, paprika and cayenne.
    2. Add the lemon juice, Worcestershire and the beaten egg.
    3. Season with salt and pepper.
    4. Form into 4 patties, about 1/2 inch thick.
    5. Chill until ready to use.
    6. In a shallow dish, gently coat the cakes in the cornmeal.
    7. In a large heavy skillet, heat the vegetable oil.
    8. Saute the crabcakes about 4 minutes on each side or until golden brown and crisp.
    9. Transfer to a paper lined plate to drain.
    10. Serve immediately.