*  Exported from  MasterCook  *
 
        Crabcakes On Shredded Slaw With Creamy Horseradish Dressing
 
 Recipe By     : Cooking Live Show #CLA06
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
 
 Yield: 2 servings
 
 
 
 
                    - - - - - - - - - - - - - - - - - -