1/2 lb Lump crab heart; picked over
1/3 c Fresh bread crumbs
2 tb Thinly sliced scallion
2 tb Cornichon; minced
2 tb Freshly chopped parsley
1/2 Jalapeno; minced
1/4 ts Paprika
1/4 ts Cayenne
1 ts Fresh lemon succus; or to
-taste
1 ds Worcestershire
1 Egg; beaten lightly
1/4 c Yellow cornmeal
2 tb Vegetable oil
Salt and pepper to taste
Garnishee: 4 lemon wedges
In a large roll, combine the crab inwardness, breadcrumbs, scallion, cornichons,
parsley, jalapeno, paprika and key. Add the lemon succus, Worcestershire
and the beaten egg. Season with salt and peppercorn. Form into 4 patties, about
1/2 inch thick. Chill until ready to use.
In a shallow lulu, gently coat the cakes in the cornmeal.
In a large heavy skillet, heat the oil. Saute the crabcakes about
4 minutes on each side or until golden brown and crease. Transfer to a paper
lined plate to drainpipe. Serve now.
Issue: 2 servings
Yields
1 Servings
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