Crab Griddle Cakes

By akselden

Ingredients

• 1/4 cup mayonnaise
• 2 tbsp minced flat-leaf parsley
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 2 tbsp unsalted butter
• 1/4 cup minced red onion
• 1 large clove garlic, minced
• 1 lb. jumbo lump crab meat, picked clean
• and cartilage removed
• Salt and pepper to taste,
• 1 egg, lightly beaten
• 1 cup unseasoned dry bread crumbs
• 1/4 cup vegetable oil
• Creme fraiche, chopped scallions, caviar
• and smoked salmon for garnish

Preparation

Step 1

In small bowl combine mayonnaise, parsley, mustard and horseradish. Heat butter in nonstick skillet over medium-high heat.
Add onion and garlic; cook until softened, 2-3 min. In large bowl. Combine crab meat, mayonnaise mixture, garlic and onion.
Season with salt and pepper; stir in egg. Place bread crumbs in shallow pie plate. Divide crab mixture into 10 patties. Coat with bread crumbs; place on baking sheet lined with waxed paper. Cover with plastic wrap; refrigerate I hour. Heat oil in nonstick
skillet over medium-high heat. In batches, cook cakes until golden, 4-5 min. turning once. Place on serving plate and top with crème fraiche, scallions, caviar and a piece of smoke salmon.