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 1/2 jalapeno -- minced 1/4 teaspoon paprika 1/4 teaspoon cayenne 1 teaspoon fresh lemon juice -- or to taste 1 dash worcestershire 1 egg -- beaten lightly 1/4 cup yellow cornmeal 2 tablespoons vegetable oil salt and pepper to taste garnish: 4 lemon wedges 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. |