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)
- 130 gr lump crab meat picked over
- 36 gr bread crumbs (fresh)
- 32 gr cornmeal (yellow)
- 20 gr cornichon (minced)
- 3 gr parsley (freshly chopped)
- 1 gr paprika
- 1 gr 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.
