Recipe - Crabcakes On Shredded Slaw With Creamy Horseradish Dressing

One half pound Lump crab meat; picked over
1/3 cup Fresh bread crumbs
2 tablespoon Thinly cut or sliced up scallion
2 tablespoon Cornichon; minced
2 tablespoon Freshly chopped parsley
One half Jalapeno; minced
One fourth teaspoon Paprika
One fourth teaspoon Cayenne
1 teaspoon Fresh lemon juice; or to
taste
1 ds Worcestershire
1 Egg; beaten lightly
One fourth cup Yellow cornmeal
2 tablespoon 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
One half 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.

Yield: 2 servings

Recipe by: Cooking Live Show #CLA06 Posted to MCRecipe Digest V1 #722 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997