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Crabcakes On Shredded Slaw With Creamy Horseradish Dressing

Crabcakes On Shredded Slaw With Creamy Horseradish Dressing is built on Lump Crab Meat, Fresh Bread Crumbs, Scallion, Cornichon, and Freshly Chopped Parsley. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 lb
• 1/3 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1/2
• 1/4 tsp
• 1/4 tsp
• 1 tsp
• 1 dash
• 1
• 1/4 cup

Method (preview)

1. 1

   Cornichons, parsley, jalapeno, paprika and cayenne. Add the lemon juice, Worcestershire and the beaten egg. Season with salt and pepper.

2. 2

   Form into 4 patties, about 1/2 inch thick. Chill until ready to use.

3. 3

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

4. 4

   In a large heavy skillet, heat the vegetable oil.

5. 5

   Saute the crabcakes about 4 minutes on each side or until golden brown and crisp.

6. 6

   Transfer to a paper lined plate to drain.

7. 7

   Serve immediately.