Crabcakes

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.