Crabcakes
Yield
4 servingsPrep
25 minCook
10 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
crab meat
lump, picked over |
|
| ⅓ | cup |
bread crumbs
fresh |
|
| 2 | tablespoons |
scallions, spring or green onions
thinly sliced |
|
| 2 | tablespoons |
cornichons
minced |
* |
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
| ½ | each |
jalapeño pepper
minced |
*
|
| ¼ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
lemon juice
fresh, or to taste |
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | each |
eggs
beaten lightly |
|
| ¼ | cup |
cornmeal
yellow |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
crab meat
lump, picked over |
|
| 79 | ml |
bread crumbs
fresh |
|
| 3E+1 | ml |
scallions, spring or green onions
thinly sliced |
|
| 3E+1 | ml |
cornichons
minced |
* |
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 0.5 | each |
jalapeño pepper
minced |
*
|
| 1.3 | ml |
paprika
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
lemon juice
fresh, or to taste |
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | each |
eggs
beaten lightly |
|
| 59 | ml |
cornmeal
yellow |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
Directions
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 ½ 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.
Sauté the crabcakes about 4 minutes on each side or until golden brown and crisp.
Transfer to a paper lined plate to drain.
Serve immediately.
