Crabcakes On Shredded Slaw With Creamy Horseradish Dressing

Ingredients

some salt and pepper
1/2 pound lump crab meat picked over
3/8 cup bread crumbs
2 thinly scallion
2 tablespoons cornichon
2 tablespoons parsley
1/2 jalapeno
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 worcestershire
1 egg
1/4 cup 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.