Crabcakes with Salmon Caviar
Crabcakes with Salmon Caviar Preparation
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 ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Crabcakes with Salmon Caviar. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven