Crabcakes on Shredded Slaw with Creamy Horseradish Dressing
INGREDIENTS:
1/4 c Mayonnaise
1 tb Dijon mustard
1 ds Worcestershire sauce
1/2 c Finely sliced scallion;
-light and dark part
1 ts Salt
1 lg Egg; lightly beaten
1 lb Picked over crab
1/4 c Fresh breadcrumbs; or more
Tabasco sauce
2 tb Vegetable oil
2 tb Butter
Flour for dredging
Cole slaw made with threads
-of carrot, red bell pepper
-and parsley
1/4 c Mayonnaise
1 tb Dijon mustard
1 ds Worcestershire sauce
1/2 c Finely sliced scallion;
-light and dark part
1 ts Salt
1 lg Egg; lightly beaten
1 lb Picked over crab
1/4 c Fresh breadcrumbs; or more
Tabasco sauce
2 tb Vegetable oil
2 tb Butter
Flour for dredging
Cole slaw made with threads
-of carrot, red bell pepper
-and parsley
In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw.
Yield: 4 servings
Yield: 4 servings