6 tb Olive oil
2 Cloves garlic; minced
2 Jalapenos; diced
3 Scallions; diced
2 lb Lump crab meat; picked over
3 tb Horseradish; drained
1/4 c Dijon mustard
4 tb Mayonnaise
1 tb Lime juice
2 tb Cilantro; finely chopped
Salt and freshly ground
-pepper; to taste
1 c Cornmeal seasoned with salt
-and pepper; to taste
1/2 c Creme fraiche or sour cream
3 oz Salmon roe
How to Prepare the Crabcakes:
1. In a medium skillet over low to medium heat, heat 2 tablespoons of
the olive oil and saute the garlic, jalapenos, and scallions until
soft.
2. Remove from the heat and set aside. In a large mixing bowl,
combine the scallion mixture with the crab, horseradish, Dijon
mustard, mayonnaise, lime juice, cilantro, and salt and pepper to
taste.
3. Refrigerate, covered, for 1 hour or up to 1 day.
4. Form the chilled crab mixture into 20 1-1/2 inch patties and
dredge in cornmeal.
5. Heat the remaining 4 tablespoons of olive oil in a large skillet
over medium heat and fry the cakes for about 3 minutes on each side,
or until crusty and lightly browned.
6. Serve immediately with small dollop of creme fraiche or sour cream
and salmon roe on top.
Serves: 20 miniature crabcakes
Yields
1 servings