Ingredients
- 4 lemon (wedges)
- 4 patties
- 2 thinly scallion (sliced)
- 1 worcestershire
- 1 egg (beaten lightly)
- 1 in a shallow dish
- 1/2 jalapeno (minced)
- 1/2 pound lump crab meat picked over
- 3/8 cup bread crumbs (fresh)
- 1/4 cup cornmeal (yellow)
- 2 tablespoons cornichon (minced)
- 2 tablespoons parsley (freshly chopped)
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne
- some salt and pepper
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.
