🫙 From the Spice Rack
Crabcakes On Shredded Slaw with Creamy Horseradish Dressing
1/2 pound lump crab meat -- picked over 1/3 cup fresh bread crumbs 2 tablespoons thinly sliced scallion 2 tablespoons cornichon -- minced 2 tablespoons freshly chopped parsley
sideeasy
Ingredients8 items
Ingredients
- 1/2poundlump crab meat -- picked over
- 1/3cupfresh bread crumbs
- 2tablespoonthinly sliced scallion
- 2tablespooncornichon -- minced
- 2tablespoonfreshly chopped parsley
- 1/2jalapeno -- minced
- 1/4teaspoonpaprika
- 1/4teaspooncayenne
Directions
- 1
1/2 pound lump crab meat -- picked over 1/3 cup fresh bread crumbs 2 tablespoons thinly sliced scallion 2 tablespoons cornichon -- minced 2
- 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