Crabcakes On Shredded Slaw With Creamy Horseradish Dressing

Ingredients

some salt and pepper
130 gr lump crab meat picked over
36 gr bread crumbs
2 thinly scallion
20 gr cornichon
3 gr parsley
1/2 jalapeno
1 gr paprika
1 gr cayenne
1 worcestershire
1 egg
32 gr cornmeal
4 lemon
4 patties
1 in a shallow dish

Instructions

In a large heavy skillet, heat the vegetable oil. Saute the crabcakes about 4 minutes on each side or until golden brown and crisp. Transfer to a paper lined plate to drain. Serve immediately.