• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Crabcakes On Shredded Slaw With Creamy Horseradish Dressing

  • 2servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Lump crab meat - picked over

  2. 1/3 cup 48g / 1.7oz Fresh bread crumbs

  3. 2 tablespoons 30ml Thinly-sliced scallion

  4. 2 tablespoons 30ml Cornichon - minced

  5. 2 tablespoons 30ml Freshly-chopped parsley

  6. 1/2 Jalapeno - minced

  7. 1/4 teaspoon 1 1/3ml Paprika

  8. 1/4 teaspoon 1 1/3ml Cayenne

  9. 1 teaspoon 5ml Fresh lemon juice - or to taste

  10. 1 Worcestershire

  11. 1 Egg - beaten lightly

  12. 1/4 cup 15g / 1/2oz Yellow cornmeal

  13. 2 tablespoons 30ml Vegetable oil

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

  16. Shredded Slaw - seeNote

  17. 4 Lemon wedges - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Shredded Slaw With Creamy Horseradish Dressing" recipe which is included in this collection.

  2. 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.

  3. In a shallow dish, gently coat the cakes in the cornmeal.

  4. 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.

  5. Serve immediately with lemon wedges and Shredded Slaw With Creamy Horseradish Dressing, if desired.

  6. This recipe yields 2 servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback